---------- Recipe via Meal-Master (tm) v8.02

     Title: APRICOT AND WALNUT CHUTNEY
Categories: Relishes, Fruits
     Yield: 1 servings

     3 lb Apricots; -OR-
     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 ts Salt
     1 ts English mustard
   1/2 ts Powdered allspice
     8 oz Walnuts
          -- very roughtly chopped

 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

-----