Apricot and walnut chutney

This chutney is one of the great chutneys.
The taste of spicy apricots with a walnut balancer makes a perfect addition to any meat dish whether the meat is served hot or cold.

Another Thermomix top shelf offering is Peach and cranberry. The TM31 Cook Book features an Apple Peach and Apricot chutney (p.66). The Thermomix truly is the 'Chutney Champion'.

This recipe is from HungryMonster.com. Joy has converted the original recipe to a Thermomix recipe that is reproduced below.



1kg Apricots ---OR---700g dried apricots
350g onions -- peeled and halved

180 - 200g walnut meat
500ml cider vinegar
2 garlic cloves -- peeled
2 oranges (zest only)
300g light brown sugar
160g sultanas
2 teaspoons salt
1 teaspoon powdered English mustard
1/2 teaspoon powdered allspice

If using dried apricots, put them in water overnight to swell.

Chop walnuts on speed 4 for 3 seconds. Set aside.

Chop orange zest for 10 seconds on speed 8. Scrape down sides, add garlic and chop another 5 seconds speed 8. Set aside.

Chop onions speed 4 for 5 seconds. Set aside.

Split and stone fresh apricots.

Chop apricots (either fresh or dried and swollen by water) for 4 seconds on speed 4.

Add all the ingredients except the walnuts, cook 1 hours reverse speed 1 at 100C.

Stir in the walnuts for 10 seconds on reverse speed 2.

Pot while hot in warm sterilised jars. Seal.