Red cabbage chutney can I skip the nuts??

Not sure where I got this recipe, but I wnat to try it tomorrow but I want some advice on where I can skip the nuts as I dont like nuts much
 :?
Planning on doing it tomorrow so all help would be lovely



Ingredients
500g red cabbage, finely sliced
300g cooking apple, finely grated
250g cooked, peeled Chestnuts, halved
1 tbsp finely chopped ginger root
3 garlic cloves, finely chopped
1 tsp red chilli powder, or paprika
1 tsp ground turmeric
1 cinnamon stick
250g brown preserving sugar
400ml red wine vinegar

1. Put all the ingredients together in a large heavy-based pan and bring the mixture to the boil. Reduce the heat and simmer for 40-50 minutes until the relish thickens.

2. Transfer the relish to warm dry jars and top with airtight lids. Label and leave to mature in a cool dark place for about a week before using.

3. Store for 6 months unopened. Once opened, store in the fridge and consume within 10 days.