Apricot and Walnut Chutney Recipe

Name: Apricot and Walnut Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds apricots or 1 lb dried apricots; 1 pound onions peeled, chopped fine; 1 1/2 pt apple cider vinegar; 2 each garlic cloves peeled, crushed; 2 each orange zest; 1 pound brown sugar, light; 8 ounces raisins, seedless sultanas; 2 teaspoons salt; 1 teaspoon english mustard; 1/2 teaspoon allspice powdered; 8 ounces walnuts very roughtly chopped

Servings: persons

3 pounds apricots or 1 lb dried apricots
1 pound onions peeled, chopped fine
1 1/2 pt apple cider vinegar
2 each garlic cloves peeled, crushed
2 each orange zest
1 pound brown sugar, light
8 ounces raisins, seedless sultanas
2 teaspoons salt
1 teaspoon english mustard
1/2 teaspoon allspice powdered
8 ounces walnuts very roughtly chopped

1
Split and stone the fresh apricots and chop roughly.
2
If using dried apricots, put them to swell overnight in water.
3
Boil the chopped onions for a few moments to soften them, otherwise you always seem to get a few hard bits.
4
Drain.
5
Put all the ingredients except the walnuts into a large preserving pan and bring to the boil.
6
Turn down the heat and cook gently, stirring regularly, for 1 1/2 hours until the mixture is thick and jammy.
7
Stir in the walnuts.
8
Pot while hot in warm sterilised jars.
9
Seal.

954

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 pounds apricots or 1 lb dried apricots, 1 pound onions peeled, chopped fine, 1 1/2 pt apple cider vinegar, 2 each garlic cloves peeled, crushed, and more.

Yes, Apricot and Walnut Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Apricot and Walnut Chutney

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