Apricot Walnut Chutney

Apricot Walnut Chutney created by French Tart

Sweet and spicy. Great with lamb or poultry. Prep time includes overnight soaking time.

Ready In:
10hrs 30mins
Serves:
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ingredients

directions

  • Soak dried apricots overnight in water.
  • Drain apricots and chop.
  • Boil the chopped onions for a few minutes to soften them; drain.
  • Cut zest from oranges in long strips, and dice strips into 1 inch pieces.
  • Put 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.
  • Stir in the walnuts. Pour while hot into warm sterilized jars. Seal with lids and rings.
  • Process 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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RECIPE MADE WITH LOVE BY

@Outta Here
Contributor
@Outta Here
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"Sweet and spicy. Great with lamb or poultry. Prep time includes overnight soaking time."

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  1. Mayas Mama
    I did cut the quantity in half and still got lots!! This was a very straight forward recipe to follow. I made it using the jam cycle on my bread maker. (stirs while heating!!). I only tried a little before storing it in jars and all i can say is... mmm...mmm...good!!!
  2. French Tart
    Apricot Walnut Chutney Created by French Tart
  3. French Tart
    All types of chutney beckon me, and I was not disappointed with this one! I made half the quantity listed - there are only so many jars my pantry can hold! Easy to make and although I know this will mellow and age, the teaspoon I had as I was bottling this, was fruity and bursting with flavour. I will come back and add to my review later. Thanks Mike for yet another winner! FT:-) N.B.I used malt vinegar and normal raisins - this made my chutney slightly darker I suspect.
  4. Outta Here
    Sweet and spicy. Great with lamb or poultry. Prep time includes overnight soaking time.
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