Bengal chutney

Bengal chutney

By
From
Encyclopedia of Food and Cookery
Makes
1.5 kg

Chutney is the standard accompaniment to curried dishes. It may be made from a mixture of chopped fruits, spices, acids and sugar, cooked slowly until thick, while some chutneys are a combination of fresh fruits, chopped, seasoned and served uncooked. Chutney can also be served with cold meat or cheese, or as a sandwich filling.

Ingredients

Quantity Ingredient
3 garlic cloves, chopped
4 onions, chopped
7 cooking apples, peeled, cored and chopped
875ml brown vinegar
165g brown sugar
3 teaspoons salt
1/2 teaspoon cayenne
1 tablespoon fresh ginger, chopped
1 tablespoon black mustard seeds
90g raisins

Method

  1. Combine garlic, onions, apples and vinegar in an enamel-lined saucepan. Simmer for about 15 minutes or until onions and apples are soft. Cool, then add remaining ingredients and bring back to the boil. Simmer for about 30 minutes or until thick. Spoon into hot sterilised jars. Cool and seal.
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