Chutneys don’t always have to be smooth to taste great. If you’re spreading some on a sort piece of bread it’s always great to get a crunch from your topping. We’ve got a great recipe for a chunky apple chutney that you’ll never know you wanted. It’s perfect for a great warm taste this time of year.
800g Cooking Apples
450ml Cider Vinegar (We used Malt Vinegar because that was all we had)
120g Walnuts Roughly Chopped
1.5 tsp. Cinnamon (ground)
1 tbsp Chili flakes
Peel and core the apples.
Chop them and the onions finely.
Put both in a large pot with the vinegar and slowly bring to the boil.
Simmer for 40 minutes, stirring intermittently.
Zest the orange during this.
Juice the orange over the sultanas in a bowl for the 40 minutes.
Add the sultanas/juice, zest and sugar in to the pot.
Heat and stir until the sugar dissolves.
Simmer and stir again.
Toast the walnuts in a pan on low heat.
Put them, the chilli and the cinnamon in the pot.
Stir and then spoon in to jars.
Keep for a month before serving.
This batch should keep for about ten months. Over time the nuts will soften a bit so the sooner you eat it the more crunch you’ll get in the chutney.