Prune, Apple and Walnut Chutney Recipe


Submitted by Chris


  • 650g Bramley apples, peeled, cored and cut into even sized chunks
  • 125g Shallots, finely sliced
  • 220g Prunes, quartered
  • 2cm Root ginger
  • 50g Walnuts, roughly chopped
  • 125g Light muscovado sugar
  • 200ml White wine vinegar
  • pinch of mixed spice
  • pinch of salt


  1. Put all the ingredients in a heavy based pan and bring slowly to the boil, stirring occasionally.
  2. Simmer uncovered until thick ( 50-60 mins).
  3. Pour into sterilised jars and leave for 8 weeks to allow flavours to develop.

Comments on Prune, Apple and Walnut Chutney Recipe Leave a Comment

Pauline @ 9:52 pm #

What great recipes. I live in rural France. lots of garden produce & neighbours always dropping round everything from Strawberries to marrows. Collect buckets of windfall walnuts in Autumn so great to find another walnut recipe.
Thanks for so many interesting recipes.

John Tillotson @ 3:30 pm #

We too live in rural France, but have yet to find a French apple which equates to the sharpness of Bramleys.

have you any tips?

Pauline @ 9:05 am #

French apples are lovely!!!!! You can grow Bramleys here, (Dordogne) my English neighbour has a tree.
French don't grow cooking apples as they'd just use any eating apple. I just buy whatever looks fresh and firm in the local market and use that and haven't had any disasters yet.

Julie @ 1:46 pm #

I too live in the Dordogne & in our small hameau there are at least 17 different type of apple trees, & I have made lots of chutney using a mixture & they all have turned out fine, just try any variety & see what happens.

sue @ 1:25 pm #

I also live in France, in the Berry. I have 3 apple trees and they are groaning with fruit. Has anyone any tips what to do with a large quantity of apples – apart from giving them away or throwing them in the compost. The chutney sounds good, but will only use up about a pound of apples. I have already made 12 jars of apple jelly, and apple compote is a no goer as I have no more room in my freezer, and the variety put in jars is too sweet due to the amount of sugar needed to conserve it.

heather parker @ 10:26 pm #

If you have a glut of any vegetable or fruit, and have used all you need, find a local Cheshire home, or some place where residents are supported by charity, and take your surplus for them to use. They love having fresh, and sometimes unusual products to eat, and the money saved on their meals can then be used for other things.

This is the first time I have made a comment on your website.

Davina @ 7:01 pm #

I made a large quantity of apple compote with the glut of apples and plums we had. Don't over do it on the sugar and simply freeze it! It's great heated up or added to natural yogurts! Love the recipes on this website – they are very inspiring.

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