1/1 Photo of Apricot Walnut Chutney
10 hrs 30 mins
1 hr 30 mins
Sweet and spicy. Great with lamb or poultry. Prep time includes overnight soaking time.
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Units: US | Metric
- 1 lb dried apricot
- 3 large onions, peeled chopped fine
- 3 cups cider vinegar
- 2 garlic cloves, peeled and minced
- 2 oranges, zest of
- 1 lb light brown sugar
- 1 cup golden raisin
- 2 teaspoons salt
- 1 teaspoon English mustard
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1 cup walnuts, very roughly chopped
- 1Soak dried apricots overnight in water.
- 2Drain apricots and chop.
- 3Boil the chopped onions for a few minutes to soften them; drain.
- 4Cut zest from oranges in long strips, and dice strips into 1 inch pieces.
- 5Put all the ingredients except the walnuts into a large non-aluminium kettle and bring to the boil. Turn down the heat and cook gently, stirring regularly, for 1 1/2 hours until the mixture is thick.
- 6Stir in the walnuts. Pour while hot into warm sterilized jars. Seal with lids and rings.
- 7Process in boiling water for 10 minutes. Cool on wire rack. Lids will ping if sealed properly. If any jars fail to seal, refrigerate and use within a few days. Store sealed jars in cool, dark place.
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Nutritional Facts for Apricot Walnut Chutney
Serving Size: 1 (131 g)
Servings Per Recipe: 18
- Amount Per Serving
- % Daily Value
- Calories 243.2
- Calories from Fat 40
- Total Fat 4.4 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 274.7 mg
- Total Carbohydrate 50.8 g
- Dietary Fiber 3.0 g
- Sugars 43.9 g
- Protein 2.4 g
The following items or measurements are not included:
oranges, zest of