Sauce & Pickle Recipes > Bengal Chutney
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)
- Add all the other ingredients and simmer until thick.
- Allow to cool.
- Pour into jars and seal as for jam.
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How to make Bengal chutney:
A lovely hot, sweet chutney ideal with a curry and poppadoms.
Ingredients
15 large sour apples, peeled and chopped1/4 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)
Method
- 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.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Sauce & Pickle Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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