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Apricot Chutney

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: APRICOT CHUTNEY
 Categories: Relishes
      Yield: 6 Servings
 
      6 c  FRESH APRICOTS, pitted
      4 md ONIONS, sliced
  1 1/8 c  SEEDLESS RAISINS
  2 1/2 c  WHITE WINE VINEGAR
      1 lb DARK BROWN SUGAR
      4 tb SALT
      1 c  PRESERVED GINGER
      1 tb MUSTARD SEEDS
      1 ts CAYENNE PEPPER
    1/2 ts GROUND TURMERIC
      1    ORANGE, the peel grated and
           -the juice
           Strained
    1/2 c  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 30 minutes.
  Keep the chutney for at least one month before using it.
  
  Posted by Ellie Collin, Prodigy ID# CMKD93F.
 
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