Apricot Chutney

6 c FRESH APRICOTS, pitted 4 md ONIONS, sliced 1 1/8 c SEEDLESS RAISINS 2 1/2 c WHITE WINE VINEGAR 1 lb DARK BROWN SUGAR 4 tb SALT 1 c PRESERVED GINGER 1 tb MUSTARD SEEDS 1 t CAYENNE PEPPER 1/2 t GROUND TURMERIC 1 ORANGE, the peel grated and the juice Strained 1/2 c WALNUTS   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.