Walnut, Apple, Onion Chutney

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In a large sauce pan, add together:

Malt vinegar
Brown sugar
Walnuts, chopped
Apples, peeled, cored and roughly chopped
Onions, chopped
Apple Butter (In this batch I used a Peach, Apricot, Clove Butter I preserved last year using regionally sourced fruit)
English mustard powder
Curry powder
Cayenne pepper
Umeboshi

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Bring to a boil, stirring constantly with a silicon spatula for a half hour.

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Turn off the heat, scrape down the sides, cover, and let rest for one hour. Spoon into a hermetic glass, the kind with a hinge and rubber or silicon ring and keep refrigerated.  

 

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