Ingredients for Apricot Walnut Chutney
- 1 pound dried apricots
- 2 large onions
- 1 cup cider vinegar
- Garlic cloves (not found in recipe)
- zest from 2 large oranges
- 1 cup packed brown sugar
- Golden raisin (not found in recipe)
- 1 teaspoon salt
- English mustard (not found in recipe)
- Ground allspice (not found in recipe)
- 2 teaspoons ground ginger
- 1 cup walnut halves
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How to Make Apricot Walnut Chutney
- Soak 1 pound dried apricots in approximately 2 cups of water overnight (at least 8 hours).
- Drain the soaked apricots and roughly chop them.
- Finely chop 2 large onions. Sauté in a large, non-aluminum pot until softened (about 5 minutes).
- 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.
- Finely grate the zest from 2 large oranges and add to the pot.
- Bring the mixture to a boil, then reduce heat to low, stirring frequently.
- Simmer gently for 1 ½ hours, or until the chutney has thickened considerably, stirring regularly to prevent sticking.
- Stir in 1 cup of walnut halves.
- Pour the hot chutney into warm, sterilized jars, leaving about ½ inch headspace.
- Wipe jar rims clean and seal with lids and rings.
- Process the filled jars in a boiling water bath for 10 minutes.
- Remove jars and cool completely on a wire rack. You should hear a ‘ping’ sound as the jars seal.
- If any jars fail to seal, refrigerate and use within a few days.
- Store sealed jars in a cool, dark place for up to 1 year.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
175g
Fat
2g
Carbs
16g
