Chutney recipe for 4 - 8 people, takes only 20 mins; recipe has bramley apple, apple, onion, red chilli, light muscovado sugar, cider vinegar, raisin, stem ginger, ground cinnamon, salt and walnut.
Bramley & walnut chutney
Course: Chutney
Servings
4 - 8
servings
Prep time
25 mins
Ingredients
- Red Chilli: 1 large red chilli, deseeded and chopped
- Onion: 450g onion, halved and sliced
- Cider Vinegar: 250ml cider vinegar
- Apple: 500g eating apple, peeled, cored and sliced
- Ground Cinnamon: 1 tsp ground cinnamon
- Salt: 1 tsp salt
- Raisin: 100g raisin
- Walnut: 85g walnut, roughly broken
- Bramley Apple: 1.6kg Bramley apple, peeled, cored and chopped
- Light Muscovado Sugar: 500g light muscovado sugar
- Stem Ginger: 85g chopped stem ginger
Directions
- 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.
