Fiery Bengal Chutney

A cracking fiery chutney for lovers of hot & spicy foods.  Best made and given a few months to mature, so make it now and enjoy it with your summer barbecues.Fiery Bengal chutney

Ingredients : 
  • 1kg bramley apples
  • 600g onions
  • 200g raisins
  • 6 garlic cloves 
  • 500ml cider vinegar
  • 500g demerara sugar
  • 100g fresh root ginger
  • 1 teaspoon turmeric
  • 1 teaspoon seasalt
  • 4 fresh chillies (Birdseye/Apache/Scotch Bonnets are best)
To prepare : 

1) Peel and dice the garlic. Peel and shred the ginger.  Peel, core and chop the apples. Peel and chop the onions,
2) Place the garlic, ginger, apples and onions into a preserving pan with the raisins and vinegar.
3) Bring to the boil and then simmer for 15 minutes stirring occasionally until the apples and onions are softened.  Add the sugar and stir over a low heat until the sugar has dissolved.
4) Simmer for around 30 minutes until the mixture has thickened. 
5) Half the chillies and dice them finely. You can leave the seeds in with this chutney (or remove them - it is up to you). Add the chillies to the pan and cook for another 5-10 minutes.
6) Stir in the salt and turmeric.  
7) Spoon into warm, sterilised jars and then seal.   Store for at least two months before eating to allow flavours time to mature.