Try this Apricot and Walnut Chutney recipe, or contribute your own.
Suggest a better descriptionSplit and stone the fresh apricots and chop roughly. If using dried apricots, put them to swell overnight in water. 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 1/2 hours until the mixture is thick and jammy. Stir in the walnuts. Pot while hot in warm sterilised jars. Seal. Makes about 6 lbs. Source: Elisabeth Luard in "Country Living" (British), November 1988. Typed for you by Karen Mintzias
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Serving Size: 1 Serving (3433g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3959 | ||
Calories from Fat: 1346 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 149.6g | 199 % | |
Saturated Fat 14.2g | 71 % | |
Monounsaturated Fat 20.6g | ||
Polyunsanturated Fat 107.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 230.2mg | 8 % | |
Potassium 3657.8mg | 96 % | |
Total Carbohydrate 662.9g | 195 % | |
Dietary Fiber 27.1g | 108 % | |
Sugars, other 635.8g | ||
Protein 44.1g | 63 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3959
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