Pecans and golden syrup have a natural affinity. Serve this chutney with full-flavoured cheddar cheese and cold meats.
1kg green apples, peeled, cored and chopped
2 large onions, chopped
350g brown sugar
200g golden syrup
1 tsp ground white pepper
1 tsp ground ginger
2 tsp mixed spice
3 cups malt vinegar
1 ½ cups pecans
Place all ingredients except the pecans in a non-reactive saucepan. Bring to the boil then simmer for 50 minutes to an hour or until chutney has thickened. Stir through pecans and cook a further five minutes. Pour into sterilised jars and seal.
Makes about 4 cups
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