Prepare and chop the apples, onions and garlic.
Open window.
Cook them until pulpy with vinegar and spices.
Add the other ingredients and simmer until a syrupy consistency is obtained.
Pour into hot jars and seal.
If you have metal lids to the jars it is a good idea
to line them with grease-proof paper, because of acid in the vinegar
(which could rust metal lids).
Label each jar “Bengal Chutney” with date.
This chutney will keep for two years or three and improve with keeping.
Eat with (hard) cheese, curries, sausage rolls, etc.
The recipe for Bengal Chutney written by my Mother on the back of an old Christmas card.
