Jam and Preserve Recipes
Fiery Bengal Chutney
If you like a bit of heat in your chutney then this one's for you
Ingredients
Ginger, Fresh Root, finger sized,
Peeled and shredded
Peeled and shredded
8 oz
225 g
Apples, Cooking
5lb
2.3 kg
Onions (medium),
Peeled and chopped
Peeled and chopped
3lb
1.4 kg
Garlic Clove,
finely chopped
finely chopped
4 each
Sugar, Demerara
2lb
900 g
Fresh Red Chilli,
deseeded and chopped
deseeded and chopped
4 each
Raisins
1lb
450 g
1pint 10fl oz
900 ml
Fresh Green Chilli
4 each
2 tbsp
Turmeric
2 tsp
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Method
- Peel and chop the apples and onions put into a large pan, with the garlic, raisins and vinegar
- Peel and finely chop the fresh ginger and add to the pan, stirring to combine
- Bring to the boil, then turn down and simmer steadily for 15-20 mins, stirring occasionally, until thoroughly softened
- Add the sugar and stir over a low heat until the sugar has dissolved, simmer for about a further 40 mins until thick
- Halve chillies and remove seeds, then slice finely
- Add to pan and cook for a further 5-10 mins.
- Stir in turmeric and salt
- Pour into hot sterilised jars and seal
How long will it take to make?
Preparation time:
40 mins
Cooking time:
2 hours
Total time:
2 hours 40 mins
How much?
Will make approx 4.5kgs/10lbs
Look after it
Leave to mature for about 2 months before eating
Useful links
We choose the 280ml Hexagonal Jar for the Fiery Bengal Chutney
Rosie's Preserving School Workshops
Fiery Bengal Chutney
