Orange, Lime and Sweet Pepper Chutney

Preparation info
  • Makes about

    1.5 kg

    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

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.


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


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