Spicy apple and walnut chutney

Name: Spicy apple and walnut chutney
Yield: Makes 7 x 500ml jars
Cuisine: British recipes
Ingredients: 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

Easy
October 2014

Easy
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.

Nutrition: per serving

Calories: 11kcals
Fat: 0.3g (no saturated)
Protein: 0.1g
Carbohydrates: 2g (1.9g sugars)
Fibre: 0.1g
Salt: 0.1g

Nutrition: per serving

Calories: 11kcals
Fat: 0.3g (no saturated)
Protein: 0.1g
Carbohydrates: 2g (1.9g sugars)
Fibre: 0.1g
Salt: 0.1g

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Ingredients

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

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

Method

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.

Method

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.

delicious. tips

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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2.4 votes

Reviews

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Harry Rowson says:

29th May 2015 at 11:55 am

Quite extraordinarily good. I am having to make another batch because I know that the current 6month old batch won’t last long once it is freed after maturing.

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