How to make Fiery Bengal Chutney | Rosie Makes Jam Recipes

Fiery Bengal Chutney

If you like a bit of heat in your chutney then this one's for you


Ginger, Fresh Root, finger sized,
Peeled and shredded
8 oz
225 g
Apples, Cooking
2.3 kg
Onions (medium),
Peeled and chopped
1.4 kg
Garlic Clove,
finely chopped
4 each
Sugar, Demerara
900 g
Fresh Red Chilli,
deseeded and chopped
4 each
450 g
1pint 10fl oz
900 ml
Fresh Green Chilli
4 each
2 tsp

Rosie's Ingredient Calculator

Ginger, Fresh Root, finger sized
Apples, Cooking
Onions (medium)
Fresh Red Chilli
Fresh Green Chilli

Enter the quantity of one or more of the ingredients that you have and Rosie will adjust the quantities to match.


  1. Peel and chop the apples and onions put into a large pan, with the garlic, raisins and vinegar
  2. Peel and finely chop the fresh ginger and add to the pan, stirring to combine
  3. Bring to the boil, then turn down and simmer steadily for 15-20 mins, stirring occasionally, until thoroughly softened
  4. Add the sugar and stir over a low heat until the sugar has dissolved, simmer for about a further 40 mins until thick
  5. Halve chillies and remove seeds, then slice finely
  6. Add to pan and cook for a further 5-10 mins.
  7. Stir in turmeric and salt
  8. 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

This information is based on the standard recipe quantities and has not be updated by Rosie's Ingredient calculator

Useful links

We choose the 280ml Hexagonal Jar  for the Fiery Bengal Chutney

Rosie's Preserving School Workshops

Rosie's Preserving School Workhop Recipe - Fiery Bengal Chutney

Fiery Bengal Chutney