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To make the chutney put the vinegar and sugar into a large pan and bring to the boil. Add everything but the walnuts.
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.
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.
(Makes approx 5lb/100 tbsp)
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