---------- Recipe via Meal-Master (tm) v8.02
  
       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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