1/1 Photo of Hot Orange Chutney
2 hrs 10 mins
This is a great chutney and makes a large batch which is great for gift giving.
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Units: US | Metric
- 7 large oranges (preferably navels)
- 1 lemon
- 5 large granny smith apples
- 3 large onions, chopped
- 4 cups malt vinegar
- 1 1/2 cups dark brown sugar
- 3/4 cup golden raisin
- 1/4 cup fresh ginger, chopped
- 1 tablespoon fresh ginger, chopped
- 6 large garlic cloves, minced
- 2 red bell peppers, seeded and chopped
- 2 green bell peppers, seeded and chopped
- 2 tablespoons ground turmeric
- 1 1/2 teaspoons black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon crushed red pepper flakes
- 1Grate 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 a large heavy dutch oven.
- 2Add remaining ingredients and 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.
- 3Ladle hot chutney into 6 clean, hot pint jars 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.
- 4Transfer jars to gently simmering (180°F to 190F.) water bath and process for 10 minutes.
- 5Let cool on rack. Test for seal. Store in cool dry place.
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Nutritional Facts for Hot Orange Chutney
Serving Size: 1 (4298 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 542.2
- Calories from Fat 11
- Total Fat 1.3 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 36.0 mg
- Total Carbohydrate 136.0 g
- Dietary Fiber 14.3 g
- Sugars 108.4 g
- Protein 5.3 g