Chestnut Butter


Another little experiment with some free and slyly foraged chestnuts got underway last week. ‘Bonne Mamma’ currently do a chestnut spread but I’m never one to buy when I can make it at home with a little TLC. I’m keen on making nut butters, particularly my pumpkin seed butter which is now a delicious staple in my fridge.

The fresh vanilla seeds make this and are delicious so don’t scrimp on buying a few willing pods for your pantry.

NOTE: For tips on cooking chestnuts, see here

Makes 1 jar

  • About 250g cooked, peeled chestnuts.
  • 90ml honey
  • 1 vanilla pod, seeds removed
  • Pinch salt
  • Water to loosen
  1. Place all in a food processor and blend until smooth, adding water towards the end to thin to your liking.
  2. Store in sterilised, sealed jars and keep in the fridge.

Delicious slathered by the trowel-full on toasted sourdough or soda bread or inside the warm arms of a buttery croissant!