Hot Orange Chutney

Name: Hot Orange Chutney
Ingredients: 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

16 ingredients

5 steps

Ingredients

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

Directions

1

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 a large heavy dutch oven.
2

Add 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.
3

Ladle 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.
4

Transfer jars to gently simmering (180°F to 190F.) water bath and process for 10 minutes.
5

Let cool on rack. Test for seal. Store in cool dry place.