Hot Orange Chutney

Hot Orange Chutney
Recipe type: Accompaniments
Serves: 6 Pints
  • 7 large oranges (preferably navels)
  • 1 lemon
  • 5 large tart green apples (such as Granny Smith or Pippin)
  • 3 large onions; chopped
  • 4 Cups malt vinegar
  • 1 1/2 Cups firmly-packed dark-brown sugar
  • 3/4 Cup golden raisins
  • 1/4 Cup chopped fresh ginger; plus
  • 1 Tablespoon chopped fresh ginger
  • 6 large cloves garlic; minced
  • 2 red bell peppers; seeded and chopped
  • 2 green bell peppers; seeded and chopped
  • 2 Tablespoons ground turmeric
  • 1 1/2 teaspoons freshly-ground black pepper
  • 1 teaspoon ground red pepper
  • 1 teaspoon crushed red pepper flakes
  1. Grate peel of oranges and lemon. Remove and discard all white pith.
  2. Cut fruit into quarters (reserve juices) and chop into cubes, discarding seeds. Peel, core and coarsely chop apples.
  3. Transfer all fruit and juice to heavy wide Dutch oven.
  4. Add remaining ingredients.
  5. Bring to simmer over medium-high heat. Reduce heat and continue simmering until mixture is thick, about 1 to 1 1/2 hours, stirring occasionally.
  6. Ladle hot chutney into 1 clean, hot pint jar to 1/2-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.
  7. Seal with new, scalded, very hot lid. Repeat with remaining jars.
  8. Transfer jars to gently simmering (180 degrees to 190 degrees) water bath and process for 10 minutes.
  9. Let cool on rack. Test for seal.
  10. Store in cool dry place.
  11. This recipe yields 6 pints.
  12. Recipe Source: JOHN ASH
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