Orange Chutney

Name: Orange Chutney
Yield: Approximately 2 to 3 pints
Ingredients: 3 navel oranges; ½ cup chopped dried apricots; 2 medium tart apples; 1½ cups cider vinegar, or 1 cup vinegar and ½ cup juice; ¼ teaspoon cayenne pepper or more to taste; 1 cup brown sugar; 1 small onion; 1 minced hot pepper of choice, optional; 1 teaspoon cloves; 2 tablespoons ginger or less to taste; ¾ cup raisins or currants

Preparation info

Approximately
2 to 3 pints

Difficulty
Easy

Appears in

Home Canning and Preserving

By Janet Cooper

Published 2014

About

This chutney is quite hot.

Ingredients

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

Sauce
Preserve
Spicy
Vegan
Gluten-free

Method

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.
Mix everything well in a kettle and simmer gently until thick and soft, about 1 hour. Seal in sterile jars.