Spicy apple and walnut chutney
- October 2014
- Makes 7 x 500ml jars
- Hands-on time 30 min, simmering time 2½ hours
Debbie Major’s apple and walnut chutney recipe is a great way of using up the glut of autumn apples.
- 0.3g (no saturated)
- 2g (1.9g sugars)
- 1.75 litres Artisan Malt Vinegar (or use regular malt vinegar with a good splash of balsamic)
- 900g light soft brown sugar
- 1.75kg peeled, cored and roughly chopped bramley cooking apples
- 900g chopped (or whizzed in a food processor) onions
- 450g raisins or sultanas
- 50g English mustard powder
- 50g ground ginger
- 4 tsp yellow mustard seeds
- 4 tsp mild/medium curry powder
- 2 tsp cayenne pepper
- 50g salt
- 225g walnut pieces
- Put the vinegar and sugar in a large stock pot or preserving pan and bring to the boil, stirring once or twice to help dissolve the sugar. Add everything but the walnuts and bring back to the boil, then lower the heat and simmer for about
- 2½ hours until the mixture is well reduced, stirring regularly to make sure it doesn’t catch on the base of the pan. It should be quite thick, but will thicken more as it cools.
- To sterilise your jars, wash in hot soapy water, rinse, then dry upsidedown in an oven set at 150°C/fan130°C/gas 2, or wash in the dishwasher on the highest setting.
- Stir the walnuts into the chutney, spoon into jars, press a waxed paper disc onto the surface and seal with vinegar-proof lids.
The chutney is ready to eat but after a year it’s even better. Keep in a cool, dark place. Once open, it will keep in the fridge for a month.
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