Apricot And Walnut Chutney

450 g dried apricots

450 g onions; peeled, chopped finely

700 ml cider vinegar

2 cloves garlic , peeled, crushed

rind from 2 oranges

450 g brown sugar

225 g sultanas

2 tsp salt

1 tsp mustard powder

½ tsp allspice

225 g walnuts, roughly chopped

1

Put dried apricots in water to swell overnight.

2

Boil the chopped onions for a few moments to soften them, otherwise you always seem to get a few hard bits. Drain.

3

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 ½ hours until the mixture is thick and jammy.

4

Stir in the walnuts. Pot while hot in warm sterilised jars. Seal.

Serving size: Entire recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.