Bengal Chutney

A recipe from the Story Kettle

StoryKettle » Recipe » Bengal Chutney

Copyright © 2008, Michael M Wayman

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.

Bengal Chutney recipe 1
Bengal Chutney recipe 2

The recipe for Bengal Chutney written by my Mother on the back of an old Christmas card.

See also green tomato chutney