hot orange chutney

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Yield
1 Servings
MeasureIngredient
7 larges Oranges (Preferably Navels)
Lemon
5 larges Tart Green Apples
3 larges Onions, chopped
4 cups Malt Vinegar
1½ cup Firmly Packed Dark Brown Sugar
¾ cup Golden Raisins
¼ cup Plus 1 Tablespoon Chopped Fresh Ginger
6 larges Garlic Cloves, minced
Red Bell Peppers, seeded and chopped
Green Bell Peppers, seeded and chopped
2 tablespoons Ground Turmeric
1½ teaspoon Freshly Ground Pepper
1 teaspoon Ground Red Pepper
1 teaspoon Crushed Red Pepper Flakes

Grate peel of oranges and lemon. Remove and discard all white pith. Cut fruit into quarters (reserve juices) and chop into cubes, discarding seeds.

Peel, core and coarsely chop apples.

Transfer all fruit and juice to heavy wide Dutch oven. Add remaining ingredients. Bring to simmer over medium-high heat. Reduce heat and continue simmering until mixture is thick, about 1 to 1½ hours, stirring occasionally.

Ladle hot chutney into 1 clean, hot pint jar to ½-inch from top. Run plastic knife or spatula between chutney and jar to release any air bubbles. Clean rim and threads of jar with damp cloth. Seal with new, scalded, very hot lid. Repeat with remaining jars.

Transfer jars to gently simmering (180 degrees to 190 degrees) water bath and process for 10 minutes. Let cool on rack. Test for seal. Store in cool dry place.

Yield: 6 pints

Recipe by: JOHN ASH SHOW #JA9775 Posted to MC-Recipe Digest V1 #639 by Bill Spalding <billspa@...> on Jun 10, 1997

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