Orange Chutney

Preparation info
  • Approximately

    2 to 3 pints

    • Difficulty


Appears in
Home Canning and Preserving

By Janet Cooper

Published 2014

  • About

This chutney is quite hot.


  • 3 navel oranges
  • ½ cup chopped dried apricots
  • 2 medium tart apples<


  1. Grate the oranges coarsely, remove the fruit from between membranes, and chop. Add the chopped dried apricots. Peel, core, and chop the apples. Peel and finely chop the onion. Add the raisins, brown sugar, ginger, cloves, pepper, and vinegar.
  2. Mix everything well in a kettle and simmer gently until thick and soft, about 1 hour. Seal in sterile jars.