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.