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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 60 minutes 30 minutes

    Makes: 6 x 450g jars


    • 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


    1. Put the vinegar and sugar into a large non-corrodible saucepan or preserving pan and bring to the boil.
    2. 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.
    3. 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.
    4. 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.
    5. Try serving with nutty British cheeses, such as Cheddar or Cornish Yarg, and wholemeal bread.

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