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; zest and juice of
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.
