Can Jam 12: Bengal-Style Chutney

Bengal-Style Chutney on Punk Domestics

For the final Can Jam of 2010 – but hopefully, not the last Can Jam ever – Tigress herself picked the key ingredient: Dried Fruit. I knew I wanted to use something a little bit out of the ordinary, and settled on one of my favorites – dried mango. And since I haven’t canned a chutney this year for Can Jam, I thought it was high time that I did. I was inspired by some of the flavors common to Bengal, in northern India. This isn’t a terribly traditional version, but delicious nonetheless!

Bengal-Style Chutney
(yield: 3 pints)


10 oz. carrots
1-1/2 lbs apples
1 large onion (about 8 oz)
2/3 cup dried mango (chopped into roughly 1/4 – 1/2″ pieces)
4 dried chili peppers, crushed
1 cup raw sugar (turbinado or demerara)
1/4 cup kosher salt
1 Tbs ground ginger
1 Tbs curry powder (I used hot Madras curry powder)
1 tsp mustard seeds
2 Tbs honey
1-2/3 cups cider vinegar


Peel the carrots and slice into thin coins – about 1/8″. Peel and core the apples, then chop roughly into about 1/2″ dice. Peel the onion, cut in half, and slice into very thin half-rounds. Place everything into a large saucepan (at least 4 quart).

Add all of the remaining ingredients, stir well, and bring to a boil over medium-high heat. Reduce heat to medium-low, and allow to simmer for about 45 – 50 minutes, or until reduced and thickened.

Ladle the hot chutney into hot, sterilized jars – leaving 1/2″ head space, cover with new lids, and tighten rings finger-tight. Process in a boiling water canner for 20 minutes. Check your seals in 24 hours. Any excess can be put into a sealable container and refrigerated.

While you can certainly eat the chutney right away, it’s at its best if allowed to meld for at least a couple of weeks. Try to control yourself.

This Bengal-Style Chutney is sweet, savory, and spicy all at the same time. Don’t wait for an Indian meal – this is a condiment that compliments so many different foods! Try it with chicken, turkey, and I imagine, even pork or a nice tofu steak.

Happy Holidays to all of my fellow Can Jammers!

By the way, have you been following
Share Our Holiday Table is a progressive holiday dinner party consisting of 7 courses over 4 tracks (Gourmet, Family Friendly, Vegetarian, and Gluten Free), with over 50 bloggers participating, to raise money for Share Our Strength during the critical holiday season. I’ll be posting a vegetarian side dish on Monday, December 13th, but here’s what’s been happening so far:

December 9:


Family Friendly


Gluten Free

December 8: Salads


Family Friendly


Gluten Free

December 7: Drinks


Family Friendly


Gluten Free

December 6: Appetizers


Family Friendly


Gluten Free

Please visit these terrific blogs and consider donating to Share Our Strength.

This entry was posted in apples, bengal, can jam, canning, carrots, charity, chutney, condiment, India, Indian food, sauce, share our strength, spicy. Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.


  1. Posted December 9, 2010 at 8:32 pm | Permalink

    I did a chutney too, haha. Love yours! It's been so much can jamming with you! :-)

  2. Posted December 9, 2010 at 8:37 pm | Permalink

    I adore chutneys! They add incredible flavor to so many things.

  3. Posted December 9, 2010 at 9:22 pm | Permalink

    Great photos! And the recipe is making my mouth water!

  4. Posted December 9, 2010 at 11:08 pm | Permalink

    Oh boy, do I love chutney. It's perfect on a ham or turkey sandwich!

  5. Posted December 9, 2010 at 11:09 pm | Permalink

    Flaming, this is such a wonderful chutney with your own fiery twist!! I don't know if this qualifies as civil and coherent but you are da bomb! lol shulie

  6. Posted December 10, 2010 at 12:31 pm | Permalink

    Love the ingredients and colors in your chutney. Looks like a real winner!

  7. Posted January 5, 2011 at 5:23 pm | Permalink

    Oh, I would so love to have you post this to Punk Domestics! I've been all about the chutneys lately. Good stuff!

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