The Wells Apricot and Walnut Chutney
Add all the ingredients together (except the walnuts), bring to the boil and simmer until it's a thick consistency (about 45mins). Remove from the heat and add the chopped walnuts before bottling.
Jars and bottles need to be scrupulously clean and rinsed. Ensure jars are sterilised before you use them to remove any bacteria. Either wash the jars in your dishwasher just before you use them, or in hot, soapy water. Either rinse them and stand them upside down in the oven at 150°C for 30 minutes or fill with boiling water. Your jars must be hot when you ladle in the mixture.
Ladle in the chutney and tap jars to remove any air bubbles. This will prevent oxygen being trapped in the jars, which can make them to go off. Seal the jars immediately and store in a dark, cool and dry area.
If you don't have the time to make your own you can buy a jar in the bistro for just £3.25.