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Aunt Lil’s Bengal Chutney
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Description
This recipe gives a nod to my British heritage. I grew up with my British mother who loved cheese and chutney sandwiches. As a child I didn’t like chutney but she made it each summer from her great aunt’s recipe. The mention of Bengal alludes to India, at the time a British colony.
Pubs in England offer a “Ploughman’s Lunch” – a lunch that the farm hands would pack many years ago and includes a hunk of bread and chutney.
Ingredients
- 1 pound Sugar
- 1 pint Vinegar
- 2-½ pounds Apples, Diced
- 1 pound Onions, Diced
- ¼ pounds Raisins
- 1 ounce, weight Ginger, Minced
- ½ teaspoons Cayenne Pepper
- 1 ounce, weight Salt
- 2 ounces, weight Mustard Seeds
- 3 jars (15 Oz. Size) Canning Jars, Lids And Rings, Sterilized
Preparation
This is a 100 year old English recipe that my great aunt made. FYI: 1 pound of sugar = 2 1/4 Cups, 1 ounce of salt = 2 Tablespoons, 2 ounces of mustard seeds = 4 Tablespoons, 1 ounce of ginger = 2 Tablespoons.
Dissolve sugar in the vinegar.
Dice the apples and onions.
Add all of the ingredients into a large bowl and mix well. Put it into a large stock pot and boil for 45 minutes.
This makes approximately 44-45 ounces. I wash three 15 ounce jam jars and their lids. Divide the chutney between the three jars and can according to standard canning procedures.
Then let it mature for 6-8 weeks before consuming. I take a Sharpie pen and mark the date I jarred the chutney for easy reference.
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