Apple & Walnut Chutney

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 finely 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 and lightly toasted

Add all the ingredients, apart from the walnuts, into a heavy bottomed 5lt casserole to preserving pan. Warm over a low heat , stirring occasionally, until the sugar dissolves.

Increase 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 should take around 45 mins to 1 hour. Once a wooden spoon dragged through the chutney leaves a brief channel in the mixture, the chutney is ready to jar. There shouldn’t be any liquid pooling into the space.

Tip the toasted walnut pieces into the pot, stir and cook briefly before potting the chutney into sterilised jars.

This chutney will keep for at least a year in a cool dark place. Once opened, keep refrigerated and use within a month or two.