Bengal Chatní

Ingredients

• 0.5 seer (approx. 470 g / 1 lb) tamarind pulp (Imlí) (Use seedless tamarind pulp. If using a block, soak in a little warm water and press through a sieve to remove seeds and fibres before measuring.)
• 0.5 seer (approx. 470 g / 1 lb) sultana raisins (Use whole sultana raisins; do not chop.)
• 12 lemons (grated rind only) lemon rind, grated (Grate only the yellow outer rind of all 12 lemons, avoiding the white pith which is bitter.)
• 6 lemons (juice of half the 12 lemons) lemon juice (Squeeze the juice from 6 of the 12 lemons after zesting. Reserve the remaining 6 lemons for another use.)
• 0.5 seer (approx. 470 g / 1 lb) tomato pulp (Waláyatí Bygun) (Use ripe, fresh tomatoes. To make the pulp, halve the tomatoes and scoop out or press through a sieve to yield approximately 470 g of pulp without seeds.)
• 0.5 seer (approx. 470 g / 1 lb) apples, minced (Peel, core, and finely mince the apples. A firm variety works best to hold texture during the curing period.)
• 2 chittacks (approx. 60 g / 2 oz) garlic (Peel and finely mince or pound in a mortar until a coarse paste forms.)
• 6 whole onions Patna onions (Patna onions are small and mild. Use small shallots or small brown onions as a substitute. Peel and finely chop.)
• 4 chittacks (approx. 120 g / 4 oz) chillies (Use dried or fresh red chillies. Remove stems. Finely chop or lightly pound. Adjust quantity to your heat tolerance, as this is a generous amount.)
• 0.5 seer (approx. 470 g / 1 lb) powdered ginger (Use dry ground ginger powder. Note: the original recipe calls for a very large quantity — this produces a strongly spiced chutney.)
• 0.5 seer (approx. 470 g / 1 lb) moist sugar (Moist sugar refers to unrefined, slightly damp raw sugar. Use soft brown sugar or raw cane sugar as a modern equivalent.)
• 4 quarts (approx. 3.8 litres) strong vinegar (Use a strong malt vinegar or white wine vinegar with at least 5–6% acidity. This large volume of vinegar acts as the preserving agent.)

Instructions

1. 1If your tamarind comes in a compressed block, break off approximately 470 g (half a seer) and place it in a bowl. Pour over just enough warm water to soften it — about 100 ml. Use your hands or a spoon to break it apart and work it into a smooth pulp. Press the pulp through a fine sieve or strainer into a large mixing bowl, discarding any seeds or tough fibres. Set the sieved pulp aside. If you already have seedless tamarind paste, simply measure out 470 g and add directly to the bowl.
2. 2Grate the rind (zest) of all 12 lemons using a fine grater, taking care to grate only the yellow skin and not the bitter white pith beneath. Then squeeze the juice from 6 of the lemons and set the juice aside. Peel and core the apples, then mince them finely using a sharp knife or food processor until you have approximately 470 g of minced apple. Peel and finely chop the 6 Patna onions (or small shallots). Peel and finely mince the garlic (approximately 60 g). Finely chop or lightly pound the chillies, removing the stems first. Prepare the tomato pulp by halving ripe tomatoes and pressing them through a sieve or squeezing out the flesh to yield approximately 470 g of pulp.
3. 3Into your largest mixing bowl or a very large non-reactive pot (glass, ceramic, or stainless steel — avoid aluminium or uncoated cast iron as the vinegar will react with it), add all the prepared ingredients: the tamarind pulp, sultana raisins, grated lemon rind, lemon juice, tomato pulp, minced apples, minced garlic, chopped onions, chopped chillies, powdered ginger, moist sugar, and all 4 quarts (approximately 3.8 litres) of strong vinegar. Using a large spoon or clean hands, mix everything together very thoroughly, making sure the sugar is well distributed and no clumps of ginger or tamarind remain. The mixture will be very liquid due to the large volume of vinegar — this is correct.
4. 4Transfer the mixed chutney into one or more large, clean, wide-mouthed glass jars or a large ceramic crock with a lid. Cover the top of each container loosely with a piece of clean muslin or cheesecloth secured with a rubber band — this allows airflow while keeping insects and dust out, but do not use a tight-fitting lid during this stage. Place the jars in a warm, sunny spot outdoors (or on a sunny windowsill if outdoors is not practical) every day during daylight hours, and bring them inside at night to protect from moisture and cold. Stir the mixture once daily with a clean, dry spoon. Continue this process for a full month (approximately 30 days). The vinegar, sugar, and sun-curing process together preserve the chutney; over the month the flavours will mellow, deepen, and the mixture will thicken slightly. If you do not have consistent outdoor sun, you may place the jars in a warm conservatory or near a sunny window indoors, though the curing may take slightly longer. Note: because of the high vinegar content, this chutney is safe from spoilage during the curing period, but always use clean, dry utensils each time you stir.
5. 5After one month of sun-curing, the chutney is ready to bottle. Sterilise your small jars by washing them thoroughly in hot soapy water, rinsing well, then placing them upright in an oven at 120°C (250°F) for 15 minutes. Remove carefully with oven gloves and allow to cool slightly. Using a ladle and a wide-mouthed funnel, carefully fill each sterilised jar with the cured chutney, leaving about 1 cm of space at the top. Wipe the rims clean with a damp cloth, then seal tightly with clean sterilised lids. Label each jar with the name and date. Store in a cool, dark place such as a pantry or cupboard. The chutney will keep well for several months when properly sealed.