Hot Orange Chutney
Author: Epicurus.com Kitchens
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
- 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 1 1/2 hours, stirring occasionally.
- 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.
- 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.
- This recipe yields 6 pints.
- Recipe Source: JOHN ASH