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Bramley & walnut chutney

Bramley & walnut chutney

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
  • Gluten-free
  • Vegetarian
Nutrition: per tbsp
NutrientUnit
kcal26
fat0g
saturates0g
carbs5g
sugars5g
fibre0g
protein0g
salt0g
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Ingredients

  • 1.6kg Bramley apple , peeled, cored and chopped
  • 500g eating apple , peeled, cored and sliced
  • 450g onion , halved and sliced
  • 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

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.

RECIPE TIPS
OUR DOWNLOADABLE LABELS
Download our printable preserves labels – perfect for writing cook’s notes and gift messages. You can find them here.

Goes well with

Recipe from Good Food magazine, November 2013

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A star rating of 4.9 out of 5.10 ratings
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