Food for Friends

Spicy Apple and Walnut Chutney

Back to recipe index

With Nat and Lydia. December 2012.

Ingredients: 450 grams light soft brown sugar, 900 grams cooking apples (peeled, cored and roughly chopped), 450 grams onions (chopped), 225 grams raisins, 25 grams English mustard powder, 25 grams ground ginger,  2 teaspoons yellow mustard seed, 2 teaspoons mild curry powder, 20 grams salt, 1 teaspoon cayenne pepper, 110 grams walnut pieces.

1. To make the chutney put the vinegar and sugar into a large pan and bring to the boil. Add everything but the walnuts.

2. Bring back to the boil. Cook, stirring more regularly as it thickens, until it is well reduced and thick - remember that it will thicken even more once cold.

3. To preserve stir in the walnuts, spoon into warm sterilised jars and seal with vinegar proof lids. This will keep for up to 1 year.

Makes approximately 2.5kg