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)

Ingredients:

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

Preparation:

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:
Soup

Gourmet

Family Friendly

Vegetarian

Gluten Free

December 8: Salads

Gourmet

Family Friendly

Vegetarian

Gluten Free

December 7: Drinks

Gourmet

Family Friendly

Vegetarian

Gluten Free

December 6: Appetizers

Gourmet

Family Friendly

Vegetarian

Gluten Free

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

By RJ Flamingo

7 Comments

  1. 1
    December 9, 2010

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

  2. 2
    December 9, 2010

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

  3. 3
    December 9, 2010

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

  4. 4
    December 9, 2010

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

  5. 5
    December 9, 2010

    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. 6
    December 10, 2010

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

  7. 7
    January 5, 2011

    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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