Apricot Walnut Chutney - cooking recipe

Ingredients

1 lb dried apricot
3 large onions, peeled chopped fine
3 cups cider vinegar
2 garlic cloves, peeled and minced
2 oranges, zest of
1 lb light brown sugar
1 cup golden raisin
2 teaspoons salt
1 teaspoon English mustard
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1 cup walnuts, very roughly chopped

Preparation

Soak dried apricots overnight in water.
Drain apricots and chop.
Boil the chopped onions for a few minutes to soften them; drain.
Cut zest from oranges in long strips, and dice strips into 1 inch pieces.
Put all the ingredients except the walnuts into a large non-aluminium kettle and bring to the boil. Turn down the heat and cook gently, stirring regularly, for 1 1/2 hours until the mixture is thick.
Stir in the walnuts. Pour while hot into warm sterilized jars. Seal with lids and rings.
Process in boiling water for 10 minutes. Cool on wire rack. Lids will ping if sealed properly. If any jars fail to seal, refrigerate and use within a few days. Store sealed jars in cool, dark place.