Apricot and Walnut Chutney

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