It’s surprising to realize that oranges aren’t considered to be in season until the early winter months. From January to March, orange crops are at their peak, but what of the remaining nine months? If you tend to crave a juicy orange segment in the summer months, you’ll find this recipe a treat! Make batches of this chutney at the end of the orange season and store it in a cupboard and then in the fridge once opened. It’ll last well into the next orange season.
An orange chutney will deliver the flavoursome goodness of a ripe orange even out of season. A good chutney is a cinch to make and is versatile, so you can use it in each meal. Start your day with a few slices of wholemeal toast dressed in butter and orange chutney. Mix it with cream cheese and serve with soda crackers or baguette discs for a quick snack. Spoon a portion onto a turkey burger for a tasty relish or serve instead of applesauce with a roast pork dinner.
Simple Sweet & Spicy Orange Chutney
What you’ll need:
- 1tbsp chopped chillies
- 1tbsp salt
- 1.5 litres clear vinegar, halved
- 2tbsp ground ginger
- 2kg oranges
- 450g sultanas
- 500g onions, peeled and chopped
- 900g apples, peeled, cored and chopped
- 900g sugar
1. Boil the onions for 10 minutes. Add the apples and continue to cook for a further 15 minutes.
2. Peel the oranges using a vegetable peeler and remove the pith with a knife.
3. Slice the peel into strips and blend the remaining orange pulp using an electric blender.
4. Add all of the orange bits to the pan with the onions and the apples.
5. Season with salt, ginger, chillies and half of the vinegar.
6. Simmer for about an hour or until the peel is tender.
7. Add the rest of the vinegar along with the sugar. Stir to dissolve the sugar and until the mixture has thickened.
8. Bottle in glass clip seal or canning jars.