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.

Prep 20 min
Cook 70 min
50.0 cal/
serving
Easy
effort

Recipe
Nutrition

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 Put all the ingredients in a heavy-based pan with a pinch of salt and bring slowly up to the boil, stirring occasionally.
2 Once the ingredients have boiled, reduce to a simmer, uncovered, for 50-60 minutes until thick.
3 Pour into sterilised jars, ensuring there are no air bubbles.
4 Leave for 8 weeks before using to allow the flavours to develop.