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
Malt Vinegar
1pint 10fl oz
900 ml
Fresh Green Chilli
4 each
Sea Salt
2 tbsp
2 tsp


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:
Cooking time:
Total time:

How much?

Will make approx 4.5kgs/10lbs

Look after it

Leave to mature for about 2 months before eating

What to put it in

We choose the 284ml Chutney Jar for the Fiery Bengal Chutney
Chutney Chutney

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Ginger, Fresh Root, finger sized

Apples, Cooking

Onions (medium)

Fresh Red Chilli

Chutney recipe published by
Nutrition facts: 0 Calories