---------- Recipe via Meal-Master (tm) v8.02
  
       Title: APRICOT AND WALNUT CHUTNEY
  Categories: Relishes, Fruits
       Yield: 1 servings
  
       3 lb Apricots; -OR-
       1 lb -Dried apricots
       1 lb Onions; peeled, chopped fine
   1 1/2 pt Cider vinegar
       2    Garlic cloves
            -- peeled, crushed
       2    Oranges (rind only)
       1 lb Light brown sugar
       8 oz Sultanas
       2 ts Salt
       1 ts English mustard
     1/2 ts Powdered allspice
       8 oz Walnuts
            -- very roughtly chopped
  
   Split and stone the fresh apricots and chop roughly.  If using dried
   apricots, put them to swell overnight in water.  Boil the chopped onions
   for a few moments to soften them, otherwise you always seem to get a few
   hard bits.  Drain.  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 1/2 hours until the mixture is thick and jammy.
   Stir in the walnuts.  Pot while hot in warm sterilised jars. Seal. Makes
   about 6 lbs.
   
   Source: Elisabeth Luard in “Country Living” (British), November 1988. Typed
   for you by Karen Mintzias
  
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