A Chutney based on apples, almost always with other fruit such as peaches, apricots or raisins.
Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)410. BENGAL CHUTNEY (Surrey)
One pound of brown sugar, half a pound of salt, half a pound of mustard-seed, washed and pounded : half a garlic, or quarter of a pound of onions chopped finely, quarter of a pound of powdered ginger, half a pound of raisins, stoned and chopped, one ounce of cayenne pepper, three pints of vinegir; thirteen large sour apples, peeled, cored, and cut up, then boiled till tender in the vinegar, and, when tender, bruised with a spoon to a smooth pulp. When cold, mix all the ingredients together, and cover them lightly for a day or two. Then put into jars and cover down tightly. It is best to make half this quantity at a time. Mustard flour may be used instead of mustard seed, and onions instead of garlic.
Image: The Khaki Kook Book, 1917