Jekka's Myrtle Berry, Apple & Walnut Chutney

Jekka's Myrtle Berry, Apple & Walnut Chutney

Jekka often makes this chutney for Christmas presents. This chutney is always popular and goes well with cheese and cold meats. Jekka's Myrtle Berry, Apple & Walnut Chutney recipe was taken from Jekka's Herb Cookbook and goes along with the herbs in our Jekka's Perennial Collection Herb Box.

Makes approximately 2.25 kg.


  • 900 ml malt vinegar
  • 450 g light soft brown sugar
  • 12 myrtle berries (fresh if possible)
  • 900 kg cooking apples
  • 450 g onions, chopped
  • 225 g raisins
  • 25 g English mustard powder
  • 25 g freshly grated root ginger
  • 2 tsp mild curry powder
  • 20 g salt
  • 110 g walnut pieces


  1. Put the vinegar and sugar into a large pan and bring to the boil
  2. Peel, core and roughly chop the apples and add to the pan with all the other ingredients except the walnuts.
  3. Bring back to the boil
  4. Cook, stirring more regularly as it thickens, until it is well reduced and thick (remember it will thicken even more once cold).
  5. Remove the pan from the heat and stir in the walnuts,
  6. Spoon the mixture into sterilised jars and seal with vinegar-proof lids.
  7. This will keep for up to one year.

If you love the sounds of this recipe and herb-based cooking check out our Master Classes and other herb-based recipes.