Orange and Chilli Chutney
Of all the chutneys that I make and sell this is the most popular. I must admit that it is a bit of a fiddle taking the segments from the oranges but it is worth it. This chutney goes well with spicy or plain food. The oranges provide a tang which is followed by the sweet taste from the apples and sugar and then finally the kick from the chillies. Depending upon your tastes buds you can decrease or increase the amount of chillies you add.
Ingredients
1.8kgs oranges
500 gms onions
900 grams applies
1 tblsp salt
2tblsp ground ginger or grated fresh ginger optional
1tblsp chopped dried chillies
1.7ltrs vinegar
900 gms sugar
½ pint water
On occasions I have added sultanas to this recipe.
500 gms onions
900 grams applies
1 tblsp salt
2tblsp ground ginger or grated fresh ginger optional
1tblsp chopped dried chillies
1.7ltrs vinegar
900 gms sugar
½ pint water
On occasions I have added sultanas to this recipe.
Method
Take the oranges and peel. Then take a very sharp knife and slice either side of each segment, removing the flesh of the orange. Make sure that you do this over a bowl as you will gather lots of juice.
Thinly slice the orange peel optional
Peel, core and chop the apples in small chunks
Peel and chop the onions.
Put the onions into a pan of boiling water and boil for 10 minutes.
If you are using orange peel put this in the pan
Add apple and cook gently for a further 15minutes or util the apple is soft.
Add orange segments and any collected juice
Add salt, chillies and half the vinegar
Simmer for one hour
Add the sugar; make sure the heat is low as you don’t want the sugar to caramelise. Slowly stir the sugar into the mixture
Add the rest of the vinegar
Once the sugar is dissolved you can higher the heat and continue stirring until the mixture thickens.
Don’t forget to sterilise your jars you can do this by putting a little water in the jar and then microwave until boiling.
Pour the mixture into the jars.
This chutney is best left for at least two weeks before eaten. The longer it is left the better it tastes.
If it tastes of vinegar then leave it for a further week.
Thinly slice the orange peel optional
Peel, core and chop the apples in small chunks
Peel and chop the onions.
Put the onions into a pan of boiling water and boil for 10 minutes.
If you are using orange peel put this in the pan
Add apple and cook gently for a further 15minutes or util the apple is soft.
Add orange segments and any collected juice
Add salt, chillies and half the vinegar
Simmer for one hour
Add the sugar; make sure the heat is low as you don’t want the sugar to caramelise. Slowly stir the sugar into the mixture
Add the rest of the vinegar
Once the sugar is dissolved you can higher the heat and continue stirring until the mixture thickens.
Don’t forget to sterilise your jars you can do this by putting a little water in the jar and then microwave until boiling.
Pour the mixture into the jars.
This chutney is best left for at least two weeks before eaten. The longer it is left the better it tastes.
If it tastes of vinegar then leave it for a further week.
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