Apricot Walnut Chutney
Sweet and spicy. Great with lamb or poultry. Prep time includes overnight soaking time.
- Ready In:
- 10hrs 30mins
- 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
- 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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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.