Apricot Walnut Chutney
Recipe: #11874
January 15, 2014
Categories: Apricot, Raisin, Onions, Indian, Canning/Preserving, Gluten-Free, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"Sweet and spicy. Great with lamb or poultry. Prep time includes overnight soaking time. Makes 6 half-pint jars."
Original is 18 servings
Ingredients
Nutritional
- Serving Size: 1 (141.9 g)
- Calories 202.9
- Total Fat - 4.4 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 265.1 mg
- Total Carbohydrate - 40.4 g
- Dietary Fiber - 1.9 g
- Sugars - 35.1 g
- Protein - 1.7 g
- Calcium - 26.1 mg
- Iron - 0.5 mg
- Vitamin C - 9.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Soak dried apricots overnight in water.
Step 2
Drain apricots and chop.
Step 3
Boil the chopped onions for a few minutes to soften them; drain.
Step 4
Cut zest from oranges in long strips, and dice strips into 1 inch pieces.
Step 5
Put all the ingredients except the walnuts into a large non-aluminum kettle and bring to the boil. Turn down the heat and cook gently, stirring regularly, for 1 1/2 hours until the mixture is thick.
Step 6
Stir in the walnuts. Pour while hot into warm sterilized jars. Seal with lids and rings.
Step 7
Process in boiling water for 10 minutes. Cool on wire rack. Lids will ping if sealed properly. If any jars fail to seal, refrigerate and use within a few days. Store sealed jars in cool, dark place.
Tips
- Canning jars and pot.
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