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Orange Chutney

A delightful blend of citrus and spices, this Orange Chutney elevates any meal with its refreshing flavor and warmth.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings: 20 servings
Course: Condiment, Sauce
Cuisine: Global
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 kg juicy oranges Bright and zesty, the base of your chutney.
  • 1.5 L malt vinegar Adds tangy depth.
  • 500 g finely chopped onions Provides savory notes.
  • 1 kg crisp apples, peeled, cored, and chopped Brings delightful texture and natural sugar.
  • 250 g plump sultanas Adds a lovely contrast in texture.
  • 250 g dates, pitted and chopped Enhances the overall sweetness.
  • 18 g salt Enhances flavors.
  • 1 stick cinnamon Infuses warm spice.
  • 5 cm fresh ginger root, grated Adds warming kick.
  • 5 g cayenne pepper Optional for an extra zing.
  • 1 kg brown sugar Melts beautifully, mixing flavors.

Method
 

Preparation
  1. Wash the oranges thoroughly and peel them, removing as much white pith as possible.
  2. Shred the orange peel and pulp into small pieces.
  3. Place shredded orange peel, pulp, and malt vinegar into a large saucepan, cover with a lid, and let it sit overnight.
  4. Add onions, apples, sultanas, dates, salt, cinnamon stick, ginger, cayenne pepper, and brown sugar to the orange mixture.
Cooking
  1. Stir the mixture over medium heat until the brown sugar dissolves.
  2. Increase the heat to a rolling boil, then reduce to a steady simmer.
  3. Cook uncovered for about one hour, stirring occasionally, until it thickens.
Storage
  1. Spoon the hot chutney into sterilized jars and secure the lids.
  2. Cool completely and store in a cool, dark place.
  3. For the best flavor, let it mature for at least a month before using.

Notes

For a smoother texture, blend after thickening. Experiment with spices for a unique twist. Always ensure jars are sterilized for food safety.