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)
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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