Marinades recipes |
Apricot Chutney |
6 cups fresh apricots -- pitted 4 medium onions -- sliced 1 1/8 cups seedless raisins 2 1/2 cups white wine vinegar 1 pound dark brown sugar 4 tablespoons salt 1 cup preserved ginger 1 tablespoon mustard seeds 1 teaspoon cayenne pepper 1/2 teaspoon ground turmeric Grated peel of 1 orange Juice of 1 orange -- strained 1/2 cup 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. This recipe yields 6 pints. |