Bramley Walnut Chutney Recipes

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BRAMLEY & WALNUT CHUTNEY



Bramley & walnut chutney image

Studded with walnuts and stem ginger, this pickle is delicious on a cheeseboard or with cold meats, plus it makes a great gift

Provided by Sara Buenfeld

Categories     Condiment

Time 1h25m

Yield Makes 2.17kg

Number Of Ingredients 11

1.6kg Bramley apple , peeled, cored and chopped
500g eating apple , peeled, cored and sliced
450g onion , halved and sliced
1 large red chilli , deseeded and chopped
500g light muscovado sugar
250ml cider vinegar
100g raisin
85g chopped stem ginger
1 tsp ground cinnamon
1 tsp salt
85g walnut , roughly broken

Steps:

  • 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.

Nutrition Facts : Calories 26 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar

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