Walnut and onion chutney
A cross between traditional chutney and
the now-fashionable onion marmalades, the texture of this relish
combines the crunch of nuts with a fruity onion base. It should he
treated like a marmalade, and kept in the fridge once opened. Eat
within 3 to 4 weeks.
Makes about 1kg (21/2 Ib)
Preparation time: 15 minutes
Cooking time: 11/4 hours
Ingredients
-
1 kg (21/4 Ib) onions, thinly sliced
-
4 Tbsp olive oil
-
500 g (1 lb 2 oz) apples, peeled, cored
and chopped
-
250 mL (9 fl oz) red wine 225 g (8 oz)
sugar, preferably unrefined
-
2 tsp coarse sea salt
-
1 tsp black pepper
-
100 mL (31/, fl oz) red wine vinegar
-
350 g (12 oz) walnut pieces
-
Lemon juice to taste
Method
-
Cook the onions in the oil in a large
deep frying pan for 10 minutes until well softened, then add the apples
and red wine. Simmer for 20 minutes, until both the onions and apples
are well cooked.
-
Stir in the sugar, salt and pepper and
vinegar and cook for a further 30 minutes, until the chutney is
thickened and most of the liquid has been absorbed.
-
Add the walnuts and lemon juice and stir
them evenly throughout the mixture. Continue cooking for a further 10
minutes until all the liquid has gone.
-
Scrub preserving jars in hot, soapy
water, then rinse thoroughly. Heat jars at 180C/ 350F/Gas Mark 4 for
15 minutes. Pack chutney mixture into the jars, seal and label.
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