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Bengal Apple Chutney

I don’t make jam but I do make Chutney, which is very in keeping with the TIFFIN theme. I do use recipes but have also been known to whip up a batch of whatever I have to hand and just make it up as I go along. You can’t go far wrong as long as there is vinegar, sugar, fruit and spices in the pan. Today though, I made a batch of an old favourite, Bengal Apple Chutney from a little book called ‘Hot’ that I picked up on a remaindered table several years ago.

The inspiration to get cooking was a big bag of green apples from Aldi and a need to supplement a housewarming gift for friends. Try this easy and tasty recipe – great with a curry of course but also excellent with a sharp cheddar. Delicious on home cooked corned beef sandwiches or on an omelette.

Bengal Apple Chutney


  • 8 large cooking or Granny Smith apples
  • 1 1/2 cups brown sugar
  • 3 1/2 cups malt or cider vinegar
  • 30g fresh ginger, grated
  • 1 small onion chopped finely
  • 3 cloves garlic, crushed
  • 1 1/2 tbspns mustard seeds
  • 2 tspns salt
  • 2 – 3 tspns chilli powder
  • 3/4 cup sultanas or raisins


  1. Peel and chop apples into eighths ( ¼ and then chop each ¼ in half)
  2. Combine in a large saucepan with sugar and vinegar and bring to the boil.  Cover and simmer until apples are tender – around 20 minutes
  3.  Add ginger, onion, garlic, mustard seeds, salt, chilli powder and sultanas
  4. Simmer uncovered for 15 minutes or until mixture has reduced and thickened, stirring regularly
  5. Cool slightly and place in sterilised jars
  6. Before you seal with a lid (see notes), tap the bottom of the jar on a folded tea towel on the bench to release the air bubbles and let them travel to the top to escape
  7. Store for at least 2 weeks before opening to allow flavours to mature
Bengal Chutney cooking

– Add a handful of dried, chopped dates for an extra dimension
– I always add a couple of cloves (remove before bottling)
– An alternative to the oven is to sterilise jars by running them through a hot dishwasher
– The vinegar in the chutney will react with metal lids so cover with a waxed disk (if you just happen to have one lying around….) or – a piece of cellophane, dipped in water, stretched over the neck of the jar and secured with a rubber band (which Australia Post very conveniently deliver every day) will do the trick.  Then just pop the lid on when the chutney is completely cold
– Keeps for 6 months.  It must be said that I have stored this for up to 12 months.

Bengal Chutney finished


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