1 For the Chutney: Put the vinegar and sugar into a large pan and boil. Add everything but the walnuts, bring back to the boil and cook, stirring more regularly as it thickens, until well reduced and thick. Remember that it will thicken even more once cold. 2 Stir in the walnuts, spoon into warm sterilised jars and seal with vinegar- proof lids. This will keep for up to a year. NOTES : Makes about 5lb Recipe by: Fresh Food
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|Serving Size: 1 Serving (2205g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 647 (19%)|
|Amt Per Serving||% DV|
|Total Fat 71.9g||96 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 21.7g|
|Polyunsanturated Fat 37.6g|
|Cholesterol 0mg||0 %|
|Sodium 191.6mg||7 %|
|Potassium 4348.4mg||114 %|
|Total Carbohydrate 715.7g||211 %|
|Dietary Fiber 37.3g||149 %|
|Sugars, other 678.4g|
|Protein 48.9g||70 %|
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Calories per serving: 3474
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