Bramley & walnut chutney

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

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

Method

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.