Name: Onion and Orange Chutney
Ingredients: 6-8 cloves garlic; 4-5 large onions; 3 large oranges; ½ pint (300 ml) white wine vinegar; 1-2 red chillies; ½ lb (225 g) granulated sugar; 10 whole cardamom pods, lightly crushed; 1 teaspoon (5 ml spoon) ground turmeric; ½ pint (300 ml) water

Preparation info

Difficulty
Easy

Appears in

Curries and Oriental Cookery

By Josceline Dimbleby

Published 1980

About

A buttercup-yellow, translucent chutney which goes particularly well with game, pork or gammon. Because of its beautiful appearance it is perfect for presents and for stalls at school bazaars, etc.

Ingredients

1-2 red chillies
6-8 cloves garlic
4-5 large onions

Method

Cut open the chillies under running water and remove the seeds and stems. Peel the garlic and chop finely together with the chillies. Peel and chop the onions into ½-inch (1 cm) pieces. Squeeze the juice out of the oranges into a heavy saucepan. Scrape the pith out of the orange shells with a teaspoon., cut the peel into small pieces and add to the saucepan together with the chopped garlic and

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Onion and Orange Chutney

Ingredients

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