Bramley & walnut chutney

Bramley & walnut chutney

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(2 ratings)

Prep: 25 mins Cook: 1 hr

Easy

Makes 2.17kg
Studded with walnuts and stem ginger, this pickle is delicious on a cheeseboard or with cold meats, plus it makes a great gift

Nutrition and extra info

  • Freezable
  • Gluten-free
  • Vegetarian

Nutrition: per tbsp

  • kcal26
  • fat0g
  • saturates0g
  • carbs5g
  • sugars5g
  • fibre0g
  • protein0g
  • salt0g
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Ingredients

  • 1.6kg Bramley apple, peeled, cored and chopped
    Bramley apples

    Bramley apple

    bram-lee app-el

    A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

  • 500g eating apple, peeled, cored and sliced
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 450g onion, halved and sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large red chilli, deseeded and chopped
  • 500g light muscovado sugar
  • 250ml cider vinegar
  • 100g raisin
  • 85g chopped stem ginger
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 85g walnut, roughly broken
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

Method

  1. Tip all the ingredients, except the walnuts, into a preserving pan. Warm over a low heat, stirring occasionally, until the sugar dissolves. Turn up the heat a little, then let the mixture boil until the Bramley apples have broken down to a pulp, but the eating apples still hold their shape. This can take from 45 mins to 1 hr. You can tell that it is ready by running your wooden spoon through the mixture. Your spoon should briefly leave a channel in the mixture, and there shouldn’t be liquid pooling into the space.

  2. Meanwhile, tip the walnuts into a small pan and cook over a low heat until they are lightly toasted, stirring frequently to ensure that they don’t burn. Sterilise your jars.

  3. When the chutney is ready, stir in the walnuts and cook briefly, then pot the mixture into the jars. Will keep for at least a year.

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Comments (4)

shantal's picture
5

Made this as a component of several 'Cheese and Crackers' hampers that I'm creating for family friends as Christmas presents this year and it worked out a treat! Super easy to make and absolutely delicious! Will definitely be adding it to my repertoire of preserves! :D

Cuddle's picture
5

Very easy to make and smells delicious. In the cupboard now waiting for Xmas!

mazzamc's picture

Very easy to make and exceedingly flavoursome. I added the eating apples just as the Bramleys were begining to pulp. Perfect yummy gift for Christmas.

wendykr's picture

Delicous, would definitely make this again.

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