Apricot walnuts Chutney
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 roughly 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
sterilized jars. Seal. Makes about 6 lbs
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