Home › Sauces › Bengal Chutney

Bengal Chutney

One pound of brown sugar; one-half pound of salt; two ounces of garlic and six of onions; one ounce of cayenne; fifteen sour apples; one-fourth pound of bruised ginger; one-half pound of mustard seed; three pints of vinegar. Pound the onions and garlic thoroughly in a mortar, slice the apples, boil them in the vinegar till soft, bruise or mash them with a spoon and when cold mix them with the other ingredients. Seal in widemouthed bottles.