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Apricot Chutney
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    Apricot Chutney

  • 6 c FRESH APRICOTS, pitted
  • 4 md ONIONS, sliced
  • 1 1/8 c SEEDLESS RAISINS
  • 2 1/2 c WHITE WINE VINEGAR
  • 1 lb DARK BROWN SUGAR
  • 4 tb SALT
  • 1 c PRESERVED GINGER
  • 1 tb MUSTARD SEEDS
  • 1 t CAYENNE PEPPER
  • 1/2 t GROUND TURMERIC
  • 1 ORANGE, the peel grated and the juice Strained
  • 1/2 c WALNUTS

    • Put all of the ingredients into a large pan and cook gently to a soft mush, about 1-1/2 hours. Add the walnuts.

    Pack into sterilized jars.

    Process in a boiling water bath; pints 25 minutes; quarts 30 minutes. Keep the chutney for at least one month before using it.

    From: Ellie Collin, Prodigy ID# CMKD93F.
    Posted By: shade , Via: Chile Head Mailing List
    Post Date: Sun, 21 Sep 1997

    *BACK TO CHUTNEY*






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