6 cup FRESH APRICOTS, pitted
4 medium ONIONS, sliced
1 1/8 cup SEEDLESS RAISINS
2 1/2 cup WHITE WINE VINEGAR
1 lb DARK BROWN SUGAR
4 tbsp SALT
1 cup PRESERVED GINGER
1 tbsp MUSTARD SEEDS
1 tsp CAYENNE PEPPER
1/2 tsp GROUND TURMERIC
1 ORANGE, the peel grated and the juice
Strained
1/2 cup WALNUTS
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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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