Studded with walnuts and stem ginger, this pickle is delicious on a cheeseboard or with cold meats, plus it makes a great gift
Prep:25 mins
Makes 2.17kg
1.6kg Bramley apple, peeled, cored and chopped500g eating apple, peeled, cored and sliced450g onion, halved and sliced1 large red chilli, deseeded and chopped500g light muscovado sugar250ml cider vinegar100g raisin85g chopped stem ginger1 tsp ground cinnamon1 tsp salt85g walnut, roughly broken
STEP 1Tip 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.STEP 2Meanwhile, 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.STEP 3When 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.
