Stana's Recipes
Bengal Apple Chutney
Very spicy - goes with any Indian curry.
- 60g fresh green ginger
- 125g onions
- 2 cloves garlic
- 1kg green cooking apples
- 500g brown sugar
- 2 teaspoons yellow mustard seed
- 4 small red chillies
- 1 teaspoon red pepper or cayenne
- 900ml malt vinegard
- 1 teaspoon salt
Method
Peel and chop finely ginger, onions and garlic. Peel, core and chop the apples. Place all the ingredients in a large heavy pan, stir to mix and cook very gently for about 2 hours, stirring occassionally, after sugar has dissolved. Mixture is ready when thick and brown. Important Bottle in warm glass jars. Fit lids tightly. Label jars - should keep for 6 months in a cool dry place. Refrigerate after opening.
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