Porkie pie ploughman’s
It's ambitious to make your own pie with hot water crust pastry, but it makes the perfect addition to a lunch platter with cheese, pickle, salad and bread
Bramley & walnut chutney
Makes 2.17kg
Easy
Prep:
Cook:
Studded with walnuts and stem ginger, this pickle is delicious on a cheeseboard or with cold meats, plus it makes a great gift
Skip to ingredients
- 1.6kg Bramley applepeeled, cored and chopped
- 500g eating applepeeled, cored and sliced
- 450g onionhalved and sliced
- 1 large red chillideseeded and chopped
- 500g light muscovado sugar
- 250ml cider vinegar
- 100g raisin
- 85g chopped stem ginger
- 1 tsp ground cinnamon
- 1 tsp salt
- 85g walnutroughly broken
Nutrition: per tbsp
- kcal26
- fat0g
- saturates0g
- carbs5g
- sugars5g
- fibre0g
- protein0g
- salt0g
Method
step 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.
step 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.
step 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.
