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Rick Stein's Spicy Apple-and-Walnut Chutney
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Rick Stein's Spicy Apple-and-Walnut Chutney
"Would you please help me find Rick Stein's recipe for apple and walnut chutney?" asks Mrs Maureen Ball of Christchurch, Dorset. "I had it at a friend's house and it was the most wonderful chutney I have ever tasted." Rick was pleased to share the recipe for this spicy, fruity preserve, which appears in Rick Stein's Food Heroes (BBC Books; £20).
- Preparation time: 30 minutes
- Cooking time: 1 hour, plus cooling
-
Total time:
1 ½ hours, plus cooling
Makes: 6 x 450g jars
Ingredients
- 1.75 litres malt vinegar
- 900g light soft brown sugar
- 1.75kg cooking apples, peeled, cored and roughly chopped
- 900g chopped onions
- 450g raisins
- 50g English mustard powder
- 50g ground ginger
- 4 tsp mustard seeds
- 4 tsp curry powder
- 2 tsp cayenne pepper
- 50g salt
- 225g walnut pieces
Method
- Put the vinegar and sugar into a large non-corrodible saucepan or preserving pan and bring to the boil.
- Add all the other ingredients, except the walnuts. Bring the mixture back to the boil and cook, stirring more regularly as it gets thicker, until it is well reduced - remember that it will thicken even more once cold. You should need to cook it for about 1 hour.
- Meanwhile, sterilise 6 jam jars: wash them in hot, soapy water, rinse well and put them into an oven preheated to 160°C, gas mark 3 to dry. Leave them until you are ready to use them.
- Stir the walnuts into the hot, thickened chutney, spoon it into the warm, sterilised jars and seal with vinegar-proof lids (ie plastic-coated ones: metal lids may corrode). It will keep for up to 12 months.
- Try serving with nutty British cheeses, such as Cheddar or Cornish Yarg, and wholemeal bread.
Comments
This recipe was first published in Wed Dec 01 00:00:00 GMT 2004.
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