Amount
Ingredient
Preparation



6
cups
apricots

fresh, pitted



4
medium
onions

liced



1 1/8
cups
raisins, seedless





2 1/2
cups
white wine vinegar





1
pound
brown sugar, dark





4
tablespoons
salt





1
cup
ginger

preserved



1
tablespoon
mustard seeds





1
teaspoon
cayenne pepper





1/2
teaspoon
turmeric

ground



1
each
orange

the peel grated and the juice strained



1/2
cup
walnuts

 Put all of the ingredients into a large pan and cook gently to a soft mush, about 1-1/2 hours.

Add the walnuts.

Pack into sterilized jars.

Process in a boiling water bath; pints 25 minutes; quarts 3 minutes. Keep the chutney for at least one month before using it