Hot Orange Chutney

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Hot Orange Chutney

 

7 large oranges (preferably navels)

1 lemon

5 large tart green apples

3 large onions, chopped

4 cups malt vinegar

1 1/2 cups firmly packed dark-brown sugar

3/4 cup golden raisins

1/4 cup chopped fresh ginger plus 1 tablespoon chopped fresh ginger

6 large garlic cloves, minced

2 red bell peppers, seeded and chopped

2 green bell peppers, seeded and chopped

2 tablespoons ground turmeric

1 1/2 teaspoons freshly ground black pepper

1 teaspoon ground red pepper

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 Dutch oven. Add remaining

ingredients. Bring to simmer over medium-high heat. Reduce heat and continue

simmering until mixture is thick, about 1 to 1 1/2 hours, stirring occasionally.

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

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

with remaining jars.

Transfer jars to gently simmering (180 degrees to 190 degrees) water bath and

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

place.

Yields 6 pints.

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