Try this Apricot Chutney recipe, or contribute your own.Suggest a better description
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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|Serving Size: 1 Serving (341g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 66 (13%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 0mg||0 %|
|Sodium 35.8mg||1 %|
|Potassium 594.2mg||16 %|
|Total Carbohydrate 108.6g||32 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 103.1g|
|Protein 4.4g||6 %|
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Calories per serving: 519
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