Bengal chutney

Gluten and dairy free

As this chutney is sweetened with sugar, it's not necessary to process it in a boiling water bath. However, the jars, lids, ladle and funnel will need to be sterile.


225 gm carrots - peeled
1 onion
450 gm apples - peeled, and any bruised spots discarded
100 gm raisins
fresh chilli - to taste
200 gm (approx) brown sugar
3 teaspoons (approx) fresh ginger
3 teaspoons curry powder
1 teaspoon mustard seeds
300 ml apple cider vinegar

Prepare the jars and lids by sterilising in boiling water for 12 minutes, and place on baking trays lined with clean tea towels. Place the trays in a low temperature oven to keep warm.

Roughly chop the carrots, onions and apples, and add to a good sized saucepan. Add all remaining ingredients and simmer, stirring often, for approximately 50 minutes or until the chutney has reduced and thickened. Halfway through cooking, check for taste - adjusting chilli, sweetness and vinegar if necessary.

Before the chutney is ready, sterilise your funnel and ladle as per the jars. Remove the jars and lids from the oven, keeping them on their trays, and ladle the warm chutney into the jars using the funnel. Seal with the lids, turning them as far as they will go. Let them sit until totally cool. Once again, you should have a concave dent in the middle of the lids.