- 1.6kg Bramley apple, peeled, cored and chopped
A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…
- 500g eating apple, peeled, cored and sliced
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 450g onion, halved and sliced
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 are one of the most popular and versatile of all nuts. When picked young, they're…
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.
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.
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.