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Prune, Apple and Walnut Chutney

Once made, this chutney should be left, sealed in a jar, for at least 8 weeks to allow the flavours to infuse and mature properly.

  • Timer Prep 20 min
    Cook 70 min
  • Chart 50.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Peel, core and cut the Cox apples into even-sized chunks. Finely slice the shallots. Quarter the prunes. Peel and chop the root ginger. Roughly chop the walnuts.

Method

  1. 1 Put all the ingredients in a heavy-based pan with a pinch of salt and bring slowly up to the boil, stirring occasionally.
  2. 2 Once the ingredients have boiled, reduce to a simmer, uncovered, for 50-60 minutes until thick.
  3. 3 Pour into sterilised jars, ensuring there are no air bubbles.
  4. 4 Leave for 8 weeks before using to allow the flavours to develop.
  • Average per serving
  • Calories 50.0kCal
  • Fat1.3g
  • Saturated0.1g
  • Salt0.05g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg