Apricot Walnut Chutney

Name: Apricot Walnut Chutney
Prep time: 540 min
Cook time: 90 min
Total time: 630 min
Yield: 6 half-pints
Cuisine: South Asia — Muslim traditions
Ingredients: 1 lb dried apricot; 3 large onions; 3 cup cider vinegar; 2 garlic cloves; 2 oranges; 1 lb light brown sugar; 1 cup golden raisin; 2 tsp salt; 1 tsp English mustard; 0.5 tsp ground allspice; 0.5 tsp ground ginger; 1 cup walnuts

Gently simmered apricot, cider vinegar and oranges, warmed with allspice and ginger, a South Asian chutney.

10 hr 30 min · Serves 18 · Medium

Method

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Time: Prep 540 min · Cook 90 min · 630 min total
Difficulty: medium

1
Soak dried apricots overnight in water. Drain apricots and chop. Boil the chopped onions for a few minutes to soften them; drain.
2
Cut zest from oranges in long strips, and dice strips into 1 inch pieces. Put all the ingredients except the walnuts into a large non-aluminium kettle and bring to the boil. Turn down the heat and cook gently, stirring regularly, for 1 1/2 hours until the mixture is thick.
120 min
3
Stir in the walnuts. Pour while hot into warm sterilized jars. Seal with lids and rings. Process in boiling water for 10 minutes. Cool on wire rack. Lids will ping if sealed properly. If any jars fail to seal, refrigerate and use within a few days. Store sealed jars in cool, dark place.
10 min