Ingredients
- 900ml (1.5 pints) distilled malt vinegar
- 600g (1lb 6oz) light soft brown sugar
- 700g (1.5lb) cooking apples, peeled and roughly chopped
- 225g (8oz) dessert apples, peeled and roughly chopped
- 225g (8oz) aubergine, roughly chopped
- 450g (1lb) onions, roughly chopped
- 225g (8oz) sultanas
- 25g (1oz) English mustard powder
- 25g (1oz) fresh ginger, peeled and finely sliced
- 2tsp mustard seeds
- 2tsp mild garam masala
- 1stp chilli flakes (optional)
- 25g (1oz) salt
- 225g (8oz) Bonne Maman Rhubarb Compote
- 75g (3oz) walnut pieces
Put the vinegar and sugar into a large, non-corrosive saucepan or preserving pan and bring to the boil.Add all the other ingredients, except the walnuts. Bring the mixture to the boil again and bubble gently, stirring regularly, until it is well-reduced. This should take about 45-60 mins but remember that the chutney will thicken up further on cooling.Meanwhile, sterilise 4 or 5 Bonne Maman jars. Wash them in hot soapy water, rinse well and put them into a warm oven to dry. Leave the jars until you are ready to use them. Alternatively, use jars hot from the dishwasher.Stir the walnuts into the hot chutney and spoon it into the prepared jars. Stretch a piece of cling film over the top of the jar and secure with the lid.Store in a cool, dry place for about 4 weeks before using. Once opened, store in the fridge. Unopened chutney will keep for up to 6 months.
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