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Apricot and Walnut Chutney – Low Glycemic No Added Sugar

Yields75 ServingsPrep Time55 minsCook Time1 hr 30 minsTotal Time2 hrs 25 mins

Apricots are at the top of their season right now. This chutney is great with cheese, poultry, pork and even fish like salmon. The walnuts provide the Omega 3 and the apricots are low in sugar yet high in vitamin C. This is a lot of chutney. You can freeze it, can it, or give it to friends. Spread the joy!

 3 apricots
 2 Steviva Blend
 8 dried raisins
 1 lb onions; peeled, chopped fine
 2 tsp salt
 1.50 cider vinegar
 1 tsp mustard
 2 garlic cloves peeled and crushed
 0.50 tsp powdered allspice
 8 walnuts very roughly chopped
 2 oranges (rind only)
1

Split and stone the fresh apricots and chop roughly.

2

Boil the chopped onions for a few moments to soften them, otherwise you always seem to get a few hard bits. Drain.

3

Put all the ingredients except the walnuts into a large preserving pan and bring to the boil.

4

Turn down the heat and cook gently, stirring regularly, for 1.5 hours until the mixture is thick and jammy.

5

Stir in the walnuts.

6

Put into in warm sterilized jars or freeze.

Nutrition Facts

Serving Size 2 tsp.

Servings 75

Amount Per Serving
Calories 37
% Daily Value *
Total Fat 2g4%

Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 0mg
Potassium 0mg
Net Carbohydrate 45g15%

Dietary Fiber 1g4%
Sugars 3g
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.