Greengage and walnut chutney from Cookery Year: Spring into Summer by Gary Rhodes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eeeve on September 15, 2015

    I have been making this recipe with my Victoria plums from the garden for three years now, and it is one of the best chutneys I have ever made/tasted. It has even converted friends and family that were previously averse to chutneys and relishes; it tastes slightly curry-ish, and everyone loves the walnut pieces! As opposed to cooking down the liquor separately from the fruit, though, I just keep it all in one pan until the desired texture is reached.

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