Bramley & walnut chutney

Bramley & walnut chutney

  • Rating: 5 out of 5.9 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • 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
Advertisement

Ingredients

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

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.9 ratings
Advertisement
  • Hello Fresh promo logo

    Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three.

    Get offer
Advertisement

Sponsored content