Bramley & Walnut Chutney

Photo AM Minhall

What lovely tales of foraging for autumn's bounty from Robert.

I got lucky & a work colleague provided me with some ripe Bramleys from his garden: "They seem early this year but they're perfectly ripe, one twist from the tree and they came away immediately plus the pips are the right colour."

Gifted with these beauties the next decision was what to do with them.

Chutney time.

Bramley & Walnut.

This should deliver you about 1 litre - I filled one 1/2 litre jar plus two 380ml ones & enough left over for a little glass pot as well.

750g Bramleys (5-6 Apples)

1 Onion peeled & chopped

250g Muscovado Sugar (or any soft brown sugar)

150g Raisins

1tsp Mustard Seeds

1tsp Ground Ginger

1/4tsp Chilli Flakes

1/4tsp Salt

350ml Cider Vinegar

85g Walnuts  chopped or roughly broken

Sterilise your jars.

Peel, core and dice the apples (strangely satisfying with the right implement)

Combine all the ingredients in a big saucepan (or two as I did, must ask Santa for a preserving pan) & cook over a medium heat

Bring the mixture to boiling point before simmering & covering with a lid on a low heat for 10-15 minutes 

Take the lid off & continue to cook about 20 minutes, stirring frequently

Meanwhile, tip the walnuts into a small frying pan & cook over a low heat until they are lightly toasted

When the chutney is ready, stir in the walnuts and cook briefly, then pot the mixture into your sterilised jars. 

Will keep for at least a year. Once opened, keep in the fridge & use within 4-6 weeks

With cheese - certainly

With roast pork - definitely

With a hot sausage sandwich - most assuredly

AMM