13 Oct Apricot and Walnut Chutney – Low Glycemic No Added Sugar
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!
Split and stone the fresh apricots and chop roughly.
Boil the chopped onions for a few moments to soften them, otherwise you always seem to get a few hard bits. Drain.
Put all the ingredients except the walnuts into a large preserving pan and bring to the boil.
Turn down the heat and cook gently, stirring regularly, for 1.5 hours until the mixture is thick and jammy.
Stir in the walnuts.
Put into in warm sterilized jars or freeze.
Ingredients
Directions
Split and stone the fresh apricots and chop roughly.
Boil the chopped onions for a few moments to soften them, otherwise you always seem to get a few hard bits. Drain.
Put all the ingredients except the walnuts into a large preserving pan and bring to the boil.
Turn down the heat and cook gently, stirring regularly, for 1.5 hours until the mixture is thick and jammy.
Stir in the walnuts.
Put into in warm sterilized jars or freeze.
