---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Apricot Chutney
 Categories: Chutney
      Yield: 6 Servings
 
      6 c  Fresh apricots; pitted
      4 md Onions; sliced
  1 1/8 c  Seedless raisins
  2 1/2 c  White wine vinegar
      1 lb Dark brown sugar
      4 tb Salt
      1 c  Preserved ginger
      1 tb Mustard seeds
      1 ts Cayenne pepper
    1/2 ts Ground turmeric
      1    Orange; zest and juice of
    1/2 c  Walnuts
 
  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
 
-----