Chestnut & Maple Butter


400g cooked and peeled chestnuts
½ cup mild flavoured olive oil
½ tsp salt
½ cup water
1 tbsp maple syrup


Place peeled chestnuts into a food processor.  Process until finely chopped.  Add oil, salt and water and process until smooth and creamy (if necessary, add extra water to reach desired consistency).  Transfer chestnut mixture to a clean airtight jar.  Store in the fridge for up to 2 weeks.

Great ways to use it ….

  • Spread chestnut & maple butter on toast and top with sliced turkey, rocket and cranberry sauce.  Drizzle with extra virgin olive oil, season and serve.
  • Spread on toast and top with fresh ricotta and sliced banana.  Drizzle with maple syrup and serve.
  • Add to soups, sauces and gravies to add an extra special flavour.

Prep Time

10 Mins

Cooking Time


2 Cups