Bengal Chutney Recipe from Mrs Chutney

by Hot Juan on June 14, 2011 · 0 comments

in Product Reviews

Mrs Chutney (AKA Karen) is one of our twitter followers who posts about making what sounds like some excellent chutney’s. She has sent us a couple of recipes for her best concoctions, along with some jars of the results to taste.

Mrs Chutney -  Bengal Chutney

Mrs Chutney - Bengal Chutney

The first one we are trying is her Bengal Chutney, which smells and looks fantastic, it is thick and packed full of the ingredients, there is no excess liquid floating on the top showing it has been cooked down to the correct consistency, and not bulked out with to much vinegar or water.

I feel very lucky to have got some of this to taste, I am surprised Karen has any left, it is wonderful, the perfect accompaniment to a ploughman’s lunch, the ingredients still have some bite to them, it would be easy to just eat this straight from the jar, it must form part of my 5 per day..

You can follow Karen on Twitter at twitter.com/#!/Kaz522 and we hope to publish some more of her recipes here over the next few months. Karen is working on making her chutney’s into a small business  and will will let you know when you can buy them.

Bengal Chutney Recipe

Yield: About 2Kg

Ingredients

  • 115g/4oz Fresh Root Ginger
  • 1kg / 2 1/4lb Cooking Apples
  • 675g / 1 1/2lb Onions
  • 8 Garlic cloves, finely chopped
  • 250g/8oz Rasins
  • 450ml / 3/4 pint Malt Vinegar
  • 400g / 14oz Demerara (raw) sugar
  • 8 Fresh Red Chillies
  • 8 Fresh Green Chillies
  • 15ml / 1 tbsp Salt
  • 10ml / 2 tsp Turmeric

Cooking Directions

  1. Peel and finely shred the fresh root ginger
  2. Peel, core and roughly chop the apples
  3. Peel and quarter the onions, then slice as thinly as possible
  4. Place in a preserving pan with the garlic, raisins and vinegar
  5. Bring to the boil, then simmer steadily for 20 minutes, stirring occasionally until the apples and onions are thoroughly softened. Add the sugar and stir over a low heat until the sugar has dissolved.
  6. Simmer the mixture for approx. 40 minutes, or until thick and pulpy, stir frequently towards the end of the cooking time.
  7. Halve the chillies and remove the seeds (you can of course leave the seeds in for extra heat, again this is to taste), then slice chillies finely. (Don?t forget to wash your hands immediately after handling chillies.)
  8. Add chillies to the pan and cook for a further 5-10 minutes, or until no excess liquid remains.
  9. Stir in the salt and turmeric
  10. Spoon the chutney into warmed sterilised jars, cover and seal immediately. Label when cool.
  11. Store the chutney in a cool, dark place and leave to mature for at least 2 months before eating. Use within 2 years of making and once opened, store in the fridge and use within 1 month.
  12. NB: this chutney can be eaten 1 month after making but tastes much better if matured for longer.

This recipe has been adapted from “Pickles, Relishes and Chutneys” © Catherine Atkinson

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