| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Relishes |
6 |
Servings |
INGREDIENTS
| 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 |
ts |
CAYENNE PEPPER |
| 1/2 |
ts |
GROUND TURMERIC |
| 1 |
|
ORANGE, the peel grated and the juice |
|
|
Strained |
| 1/2 |
c |
WALNUTS |
INSTRUCTIONS
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.
Posted by Ellie Collin, Prodigy ID# CMKD93F.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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