Bengal Chutney

Preparation info

  • Difficulty

    Easy

  • Makes about

    4 lb

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Ingredients

  • 2 lb (1 kg) cooking apples or green gooseberries
  • 8 oz (250 g) onions, sliced
  • 1 clove garlic, chopped
  • 1 lb (500 g) raisins, minced
  • 4 oz (125 g) preserved ginger, chopped
  • 1 tablespoon salt
  • ΒΌ teaspoon cayenne pepper
  • 1Β½ pints (900 ml) wine vinegar

Method

Peel, core and chop the apples or top, tail and chop the gooseberries. Place with the onions, garlic and a little water in a pan and cook, uncovered, until soft. Add all the remaining ingredients to the pan, bring to the boil and stir until the sugar has dissolved. Simmer gently until the desired consistency is reached. Pour into warmed sterilised jars, cover and label.