Preheat oven to 180°C fan forced. Lightly grease a 7cm deep,10cm x 20cm (base) loaf pan. Place walnuts into non-stick frying pan over high heat. Cook, tossing for 5 minutes until toasted. Remove to a board to cool.
Add the oil, onion and garlic to the frying pan. Reduce heat to medium. Cook for 3 minutes until onion soft. Add mushrooms, increase heat to high and cook 4 minutes until mushrooms are soft and all moisture evaporated. Set aside to cool. Drain any excess moisture from the cooled mushrooms and transfer to a large bowl.
Add the pork mince, breadcrumbs, parsley, egg, salt and pepper and walnuts to the mushrooms. Mix until well combined. Spoon the mixture into the greased pan. Use your hands to press down firmly and smooth the surface. Bake for 40-45 minutes or until light golden and cooked through.
Set aside in the pan for 10 minutes before inverting onto a platter. Brush top with 1 tablespoon of chutney. Slice and serve warm or cold with salad or vegetables and remaining chutney.