Orange, Lime and Sweet Pepper Chutney

Name: Orange, Lime and Sweet Pepper Chutney
Yield: Makes about 1.5 kg (3 lb)
Ingredients: 3 large oranges; 5 limes; 9—10 large cloves garlic, halved; 2 large onions, cut into 1 cm (½ in) pieces; 2 red chillies, deseeded and chopped finely; 1 teaspoon turmeric; 375 g (12 oz) granulated sugar; 300 ml (½ pint) white wine vinegar; 300 ml (½ pint) fresh, unsweetened apple juice; 6–8 whole cloves; 1 large red pepper, cored, deseeded and cut into 1 cm (½ in) pieces; 1 teaspoon salt; 10–12 cardamom pods, lightly crushed; 1 large yellow pepper, cored, deseeded, and cut into 1 cm (½ in) pieces

Preparation info

Makes about
1.5 kg

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

This is a translucent, beautifully coloured, mildly spiced chutney which goes specially well with duck, pork and venison dishes. It is also excellent with cold turkey and ham. It is more like a thick fruit compote than a chutney though the onions and vinegar give it a definite savoury taste.

Ingredients

3 large oranges
5 limes
2 large onions, cut into 1

Preserve
Vegan
Gluten-free

Method

Scrub the oranges and limes with soapy water, rinse thoroughly in clean water and dry. Squeeze the juice out of the oranges into a heavy stainless steel or enamelled saucepan, removing any pips. Scrape the pith out of the orange shells with a teaspoon and discard, then cut the peel into small pieces. Cut the limes into eighths, discarding any pips.

Add the orange peel, lime segments, on