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Recipe Name: Apricot Chutney Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Relishes Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
6 Cup(s) FRESH APRICOTS, pitted
4 Onions, sliced
1 1/8 Cup(s) Seedless raisins
2 1/2 Cup(s) White wine vinegar
1 Pound(s) Dark brown sugar
4 Tablespoon(s) Salt
1 Cup(s) PRESERVED GINGER
1 Tablespoon(s) Mustard seeds
1 Teaspoon(s) Cayenne pepper
1/2 Teaspoon(s) Ground Turmeric
1 ORANGE, the peel grated and
the juice
Strained
1/2 Cup(s) Walnuts
Directions:
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

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 826
Calories From Fat: 65
Total Fat: 7.7g
Cholesterol: 0mg
Sodium: 4693.3mg
Potassium: 2153mg
Carbohydrates: 199.8g
Fiber: 12.8g
Sugar: 168.9g
Protein: 8.2g


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