Orange Chutney

• 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.