Orange, Lime and Sweet Pepper Chutney

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 cm (½ in) pieces
  • 9—10 large cloves garlic, halved
  • 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
  • 1 teaspoon salt
  • 10–12 cardamom pods, lightly crushed
  • 6–8 whole cloves
  • 1 large red pepper, cored, deseeded and cut into 1 cm (½ in) pieces
  • 1 large yellow pepper, cored, deseeded, and cut into 1 cm (½ in) pieces


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, onions, garlic and chillies to the saucepan and stir in the turmeric, granulated sugar, white wine vinegar, apple juice and salt. Tie up the crushed cardamom pods and the cloves in a muslin bag secured with a longish piece of string and tie to the saucepan handle. Bring to the boil then simmer gently, uncovered, stirring occasionally, for 1 hour. Add the prepared peppers and continue to simmer gently for another 30-45 minutes, stirring more often with a large wooden spoon as the mixture thickens.

Remove the muslin bag of spices and discard. Leave the chutney to cool in the saucepan. Then spoon into clean, dry jars, seal and keep in a cool place to mature for at least 2 weeks before using.