Hot Orange Chutney

Recipe Ingredients

7		Oranges (preferably navels) (large)
1		Lemon
5		Tart green apples (large)
		(such as Granny Smith or Pippin)
3		Onions - chopped (large)
4 cups	948ml	Malt vinegar
1 1/2 cups	240g / 8.5oz	Firmly-packed dark-brown sugar
3/4 cup	120g / 4.2oz	Golden raisins
1/4 cup	36g / 1.3oz	Chopped fresh ginger - plus
1 tablespoon	15ml	Chopped fresh ginger
6 tablespoons	90ml	Garlic cloves - minced (large)
2		Red bell peppers - seeded and chopped
2		Green bell peppers - seeded and chopped
2 tablespoons	30ml	Ground turmeric
1 1/2 teaspoons	7.5ml	Freshly-ground black pepper
1 teaspoon	5ml	Ground red pepper
1 teaspoon	5ml	Crushed red pepper flakes

Recipe Instructions

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.

This recipe yields 6 pints.

Source:
THE JOHN ASH SHOW with John Ash - From the TV FOOD NETWORK - (Show # JA-9775 broadcast 02-23-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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