Apricot & Walnut Chutney

Name: Apricot & Walnut Chutney
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Ingredients: 400 ml/14 fl oz/scant 1⅔ cups apple cider vinegar; 1 kg/2 lb 4 oz apricots, pitted and chopped; 500 g/1 lb 2 oz red onions, finely chopped; 40 g/1½ oz fresh ginger, peeled and finely chopped; 200 g/7 oz/scant 1⅔ cups sultanas/golden raisins; 200 g/7 oz/scant 1⅔ cups sultanas/golden raisins; 500 g/1 lb 2 oz/2½ cups Demerara sugar; grated zest and juice of 1 orange; ½ tsp ground cinnamon; 1 tsp salt; 150 g/5½ oz/1½ cups walnuts, chopped

Preparation info

Makes about:
1.7 kg

Difficulty
Easy
Ready in
2 hr

Appears in

The Art of Preserving

By Emma MacDonald

Published 2021

About

This uncomplicated recipe makes a light, fresh chutney with the additional crunch of chopped walnuts. It is the perfect addition to a cheeseboard or a lamb, pork or poultry dish, whether the meat is served hot or cold.

Ingredients

400 ml/14 fl oz/scant 1⅔ cups apple cider vinegar
1

Vegan
Gluten-free

Method

Pour the vinegar and 200 ml/7 fl oz/scant 1 cup water into a preserving pan. Add the re