Butternut & Apricot Chutney

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Ingredients

Finely grated rind and juice of 1 orange

115 g flaked almonds

400 g golden granulated sugar

2 onions, finely chopped

Makes about 4lb

300 ml cider vinegar

225 g ready to eat dried apricots, chopped

1/2 tsp turmeric

1 tbsp coriander seeds

1 small butternut squash, weighing about 880g

1 tbsp salt

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