Studded with walnuts and stem ginger, this pickle is delicious on a cheeseboard or with cold meats, plus it makes a great gift
- Cooking Time Prep 25 mins
Cook 1 hr - Skill Level Easy
- Servings Makes 2.17kg
Kcalories
26
Protein
0g
Carbs
5g
Fat
0g
Saturates
0g
Fibre
0g
Sugar
5g
Salt
0g
- 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 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.
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