Apricot Walnut Chutney Recipe

Ingredients for Apricot Walnut Chutney

• Dried Apricot
• 2 large onions, finely chopped
• Cider Vinegar
• Garlic Cloves
• Oranges, Zest Of
• Light Brown Sugar
• Golden Raisin
• 1 teaspoon salt
• English Mustard
• Ground Allspice
• Ground Ginger
• 1 cup walnut halves

How to Make Apricot Walnut Chutney

1. Soak 1 pound dried apricots in approximately 2 cups of water overnight (at least 8 hours).
2. Drain the soaked apricots and roughly chop them.
3. Finely chop 2 large onions. Sauté in a large, non-aluminum pot until softened (about 5 minutes).
4. Add the chopped apricots, 1 cup cider vinegar, 1 cup packed brown sugar, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon cayenne pepper (adjust to your spice preference), and 1 teaspoon salt to the pot.
5. Finely grate the zest from 2 large oranges and add to the pot.
6. Bring the mixture to a boil, then reduce heat to low, stirring frequently.
7. Simmer gently for 1 ½ hours, or until the chutney has thickened considerably, stirring regularly to prevent sticking.
8. Stir in 1 cup of walnut halves.
9. Pour the hot chutney into warm, sterilized jars, leaving about ½ inch headspace.
10. Wipe jar rims clean and seal with lids and rings.
11. Process the filled jars in a boiling water bath for 10 minutes.
12. Remove jars and cool completely on a wire rack. You should hear a ‘ping’ sound as the jars seal.
13. If any jars fail to seal, refrigerate and use within a few days.
14. Store sealed jars in a cool, dark place for up to 1 year.