Name: Bramley & walnut chutney
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: Makes 2.17kg
Ingredients: 1.6kg Bramley apple peeled, cored and chopped; 500g eating apple peeled, cored and sliced; 450g onion halved and sliced; 1 large red chilli deseeded and chopped; 500g light muscovado sugar; 250ml cider vinegar; 100g raisin; 85g chopped stem ginger; 1 tsp ground cinnamon; 1 tsp salt; 85g walnut roughly broken

Home
Recipes
Bramley & walnut chutney

Bramley & walnut chutney

Sara Buenfeld

Save recipe

Makes 2.17kg

Easy

Prep: 25 mins

Cook: 1 hr

A star rating of 5 out of 5.14 ratingsRate

loading...

Studded with walnuts and stem ginger, this pickle is delicious on a cheeseboard or with cold meats, plus it makes a great gift

Freezable

Gluten-free

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Porkie pie ploughman’s

A star rating of 5 out of 5.6 ratings

Cheeseboard & onion tart

A star rating of 4.8 out of 5.68 ratings

Baked ham with brown sugar & mustard glaze

A star rating of 4.9 out of 5.8 ratings

Ingredients

Nutrition

Units:

MetricUS

1.6kg Bramley apple

peeled, cored and chopped
500g eating apple

peeled, cored and sliced
450g onion

halved and sliced
1 large red chilli

deseeded and chopped
500g light muscovado sugar
250ml cider vinegar
100g raisin
85g chopped stem ginger
1 tsp ground cinnamon
1 tsp salt
85g walnut

roughly broken

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per tbsp

kcal26
fat0g
saturates0g
carbs5g
sugars5g
fibre0g
protein0g
salt0g

Method

step 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.
step 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.
step 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.

RECIPE TIPS

OUR DOWNLOADABLE LABELS

Download our printable preserves labels – perfect for writing cook’s notes and gift messages. You can find them here.

Recipe from Good Food magazine, November 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.14 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now