Hot Orange Chutney Recipe

Name: Hot Orange Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 (180u00b0F to 190F.) water bath and process for 10 minutes.
5
Let cool on rack. Test for seal. Store in cool dry place.

835

kcal

Calories

193

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 7 large oranges (preferably navels), 1 lemon, 5 large granny smith apples, 3 large onions, chopped, and more.

Yes, Hot Orange Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hot Orange Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions