Ingredientes para Hot Orange Chutney
- 4 large oranges (about 2 pounds), zest and juice reserved separately
- 1 large lemon, zest only
- Granny Smith Apples
- Onions
- Malt Vinegar
- Dark Brown Sugar
- Golden Raisin
- Fresh Ginger
- Garlic Cloves
- Red Bell Peppers
- Green Bell Peppers
- Ground Turmeric
- Black Pepper
- Cayenne Pepper
- Crushed Red Pepper Flakes
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Hot Orange Chutney? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Hot Orange Chutney
- Zest the oranges and lemon using a microplane or fine grater. Set aside. Juice the oranges, reserving 1 cup of juice.
- Remove all the white pith from the oranges and discard.
- Cut the oranges into quarters, remove any seeds, and chop into 1/2-inch cubes.
- Peel, core, and coarsely chop the apples.
- In a large, heavy-bottomed Dutch oven or pot, combine the orange zest, lemon zest, orange juice, orange cubes, apple pieces, cider vinegar, brown sugar, raisins, crystallized ginger, cinnamon, cloves, allspice, cayenne pepper (if using), and salt.
- Bring the mixture to a simmer over medium-high heat, stirring frequently to prevent sticking.
- Reduce the heat to low, cover partially, and continue to simmer gently for 1 1/2 to 2 hours, or until the chutney has thickened considerably and the apples are tender. Stir occasionally to prevent scorching. The chutney should coat the back of a spoon.
- While the chutney simmers, sterilize six pint-sized canning jars and lids in boiling water for 10 minutes. Keep hot.
- Ladle the hot chutney into the prepared jars, leaving 1/2-inch headspace at the top.
- Run a clean plastic knife or spatula around the inside of each jar to remove any air bubbles.
- Wipe the rims of the jars clean with a damp cloth.
- Seal the jars with new, sterilized lids and tighten the rings.
- Place the filled jars in a large pot or canner, ensuring they are covered by at least 1 inch of water. Bring to a gentle boil and process for 10 minutes.
- Carefully remove the jars from the water bath and let them cool completely on a rack or towel.
- Check the seals by pressing down on the center of each lid. If the lid doesn't flex, the seal is good.
- Store sealed jars in a cool, dark, and dry place for up to 1 year.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
433g
Fat
1g
Carbs
45g
