Hot Orange Chutney

* Exported from MasterCook II *

Hot Orange Chutney

Recipe By : JOHN ASH SHOW #JA9775
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 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 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.

Yield: 6 pints

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