Bramley & walnut chutney
Studded with walnuts and stem ginger, this pickle is delicious on a cheeseboard or with cold meats, plus it makes a great gift
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Prep:25 mins
Cook:1 hrs
- Easy
Nutrition per serving
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kcal 26
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fat 0g
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saturates 0g
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carbs 5g
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sugars 5g
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fibre 0g
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protein 0g
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salt 0g
Ingredients
- 1.6kg Bramley apples, peeled, cored and chopped
- 500g eating apples, peeled, cored and sliced
- 450g onions, halved and sliced
- 1 large red chilli, deseeded and chopped
- 500g light muscovado sugar
- 250ml cider vinegar
- 100g raisins
- 85g chopped stem ginger
- 1 tsp ground cinnamon
- 1 tsp salt
- 85g walnuts, roughly broken
Tip
Our downloadable labelsDownload our printable preserves labels – perfect for writing cook’s notes and gift messages. You can find them here.
Method
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.
