---------- Recipe via Meal-Master (tm) v8.02
 
      Title: APRICOT AND WALNUT CHUTNEY
 Categories: Relishes, Fruits
      Yield: 1 servings
 
      3 lb Apricots; -OR-
      1 lb -Dried apricots
      1 lb Onions; peeled, chopped fine
  1 1/2 pt Cider vinegar
      2    Garlic cloves
           -- peeled, crushed
      2    Oranges (rind only)
      1 lb Light brown sugar
      8 oz Sultanas
      2 ts Salt
      1 ts English mustard
    1/2 ts Powdered allspice
      8 oz 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
 
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