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Ingredients
1.6 kg bramley apples cored peeled chopped
500 g eating apple cored peeled sliced
450 g onion halved sliced
1 large chilli red deseeded chopped
500 g muscovado sugar light
250 ml cider vinegar
100 g raisin
85 g stem ginger chopped
1 tsp ground cinnamon
1 tsp salt
85 g walnut
Equipment
frying pan
pot
wooden spoon
Directions
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 shouldnt 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 dont 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.
