Hot Orange Chutney

[Guest guest]

Hot Orange Chutney

 

7 large oranges, preferably navels

1 lemon

5 large tart green apples

4 cup lemon juice

1 1/2 cup firmly-packed dark-brown sugar

3/4 cup golden raisins

1/4 cup chopped fresh ginger plus

1 tablespoon chopped fresh ginger

3 teaspoons asofoetida

2 red bell peppers seeded and chopped

2 green bell peppers seeded and chopped

2 tablespoons ground turmeric

1 1/2 teaspoon freshly ground black pepper

1 teaspoon cayenne powder

1 teaspoon crushed red pepper flakes

 

Grate peel of oranges and lemon. Remove and discard all white pith. Cut fruit

into quarters (reserve juices) and chop into cubes, discarding seeds. Peel, core

and coarsely chop apples. Transfer all fruit and juice to heavy wide pan dutch

oven. Add remaining ingredients. Bring to simmer over medium-high heat. Reduce

heat and continue simmering until mixture is thick, for about 1 to 1 1/2 hours.

Ladle hot chutney into 1 clean, hot pint jar to 1/2-inch from top. Run plastic

knife or spatula between chutney and jar to release any air bubbles. Clean rim &

threads of jar with damp cloth. Seal with new, scalded, very hot lid. Repeat

with remaining jars. Transfer jars to gently simmering water bath & process for

10 minutes. Let cool on rack. Test for seal. Store in cool dry place.