Bramley & walnut chutney

• Bramley apple↗1.6kg kg

  peeled, cored and chopped

• eating apple500g g

  peeled, cored and sliced

• onion↗450g g

  halved and sliced

• large red chilli↗1

  deseeded and chopped

• light muscovado sugar↗500g g
• cider vinegar↗250ml ml
• raisin↗100g g
• chopped stem ginger85g g
• ground cinnamon↗1 tsp tsp
• salt↗1 tsp tsp
• walnut↗85g g

  roughly broken

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.