• 900ml/1½ pint malt vinegar

  • 450g/1lb light soft brown sugar

  • 900g/2lb cooking apples, peeled, cored and roughly chopped

  • 450g/1lb onions, chopped

  • 225g/8oz raisins

  • 25g/1oz English mustard powder

  • 25g/1oz ground ginger

  • 2 tsp yellow mustard seed

  • 2 tsp mild curry powder

  • 20g/¾ oz salt

  • 1 tsp cayenne pepper

  • 110g/4oz walnut pieces


  • 1.

    To make the chutney put the vinegar and sugar into a large pan and bring to the boil. Add everything but the walnuts.

  • 2.

    Bring back to the boil. Cook, stirring more regularly as it thickens, until it is well reduced and thick - remember that it will thicken even more once cold.

  • 3.

    To preserve stir in the walnuts, spoon into warm sterilised jars and seal with vinegar proof lids. This will keep for up to 1 year.

  • 4.

    (Makes approx 5lb/100 tbsp)

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