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Recipe Name: Apricot And Walnut Chutney Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Relishes Comments:
Preparation Time:
Number of Servings: 1

1 Pound(s) Dried apricots
1 Pound(s) Onions, peeled chopped fine
1 1/2 Pint(s) Cider vinegar
2 Garlic cloves
peeled crushed
2 Oranges, rind only
1 Pound(s) Light Brown Sugar
8 Ounce(s) Sultanas
2 Teaspoon(s) Salt
1 Teaspoon(s) English mustard
1/2 Teaspoon(s) Powdered allspice
8 Ounce(s) Walnuts
very roughtly 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 sterilised jars. Seal. Makes about 6 lbs. Source: Elisabeth Luard
in "Country Living" (British), November 1988. Typed for you by Karen
Mintzias From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 3105
Calories From Fat: 1262
Total Fat: 150.9g
Cholesterol: 0mg
Sodium: 4781.7mg
Potassium: 8156.2mg
Carbohydrates: 414.6g
Fiber: 59.8g
Sugar: 314.7g
Protein: 58.4g

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