Sauce & Pickle Recipes > Bengal Chutney

How to make Bengal chutney:
A lovely hot, sweet chutney ideal with a curry and poppadoms.


15 large sour apples, peeled and chopped
1/4 lb onions, peeled and chopped
2 – 4 oz garlic, peeled and chopped
3 pints vinegar
1oz mustard seed
1oz ground ginger
1/2 oz cayenne pepper
1/2 lb raisins
1lb sugar
1/2 tablespoon salt (level)
(see measure conversions for more information)


- Cook the onions and apples in a heavy saucepan with the vinegar and spices until very soft.
- Add all the other ingredients and simmer until thick.
- Allow to cool.
- Pour into jars and seal as for jam.