Apricot Walnut Chutney

9h
Prep Time
90m
Cook Time
10h 30m
Ready In


"Sweet and spicy. Great with lamb or poultry. Prep time includes overnight soaking time. Makes 6 half-pint jars."

Original is 18 servings

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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