Apricot And Walnut Chutney
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | British | Fruits, Relishes | 1 | Servings |
INGREDIENTS
| 1 | lb | Dried apricots |
| 1 | lb | Onions, peeled chopped fine |
| 1 1/2 | pt | Cider vinegar |
| 2 | Garlic cloves | |
| peeled crushed | ||
| 2 | Oranges, rind only | |
| 1 | lb | Light brown sugar |
| 8 | oz | Sultanas |
| 2 | t | Salt |
| 1 | t | English mustard |
| 1/2 | t | Powdered allspice |
| 8 | oz | Walnuts |
| very roughtly chopped |
INSTRUCTIONS
Split and stone the fresh apricots and chop roughly. If using dried apricots, put them to swell overnight in water. Boil the chopped onions for a few moments to soften them, otherwise you always seem to get a few hard bits. Drain. Put all the ingredients except the walnuts into a large preserving pan and bring to the boil. Turn down the heat and cook gently, stirring regularly, for 1 1/2 hours until the mixture is thick and jammy. Stir in the walnuts. Pot while hot in warm sterilised jars. Seal. Makes about 6 lbs. Source: Elisabeth Luard in "Country Living" (British), November 1988. Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 3105
Calories From Fat: 1262
Total Fat: 150.9g
Cholesterol: 0mg
Sodium: 4781.7mg
Potassium: 8156.2mg
Carbohydrates: 414.6g
Fiber: 59.8g
Sugar: 314.7g
Protein: 58.4g