Orange Chutney

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 6 thin-skinned oranges
  • 8 oz/225g onions
  • 1


Peel the oranges and discard pips. Chop the oranges and put into a pan with any orange juice, chopped onions and chopped dates. Add the vinegar, ginger and salt and stir well. Cook for 1 hour until golden brown and thick. Put into hot jars, cover and seal.