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How To Cook Walnut and Onion Chutney?

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



  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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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