Hot Orange Chutney Recipes

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SPICED BEETROOT & ORANGE CHUTNEY



Spiced beetroot & orange chutney image

Serve this vividly coloured chutney with cheeses and cold meats - great to give as a gift, too

Provided by Good Food team

Categories     Buffet, Condiment, Snack

Time 1h20m

Yield Makes roughly 2kg

Number Of Ingredients 10

1½ kg raw beetroot, trimmed, peeled and diced (wear gloves!)
3 onions, chopped
3 eating apples, peeled and grated
zest and juice 3 oranges
2 tbsp white or yellow mustard seeds
1 tbsp coriander seed
1 tbsp ground cloves
1 tbsp ground cinnamon
700ml red wine vinegar
700g golden granulated sugar

Steps:

  • In a preserving pan or your largest saucepan, mix together all the ingredients well. Bring to a gentle simmer, then cook for 1 hr, stirring occasionally, until the chutney is thick and the beetroot tender.
  • While the chutney is cooking, prepare your jars by running through a short hot wash in your dishwasher. Or wash thoroughly by hand, then put in a hot oven to sterilise for 10-15 mins. Once the chutney is ready, let it settle for 10 mins, then carefully spoon into the jars and seal while still hot. You can eat it straight away but it will be even better after a month. Will keep for up to 6 months in a cool dark place. Once opened, refrigerate and eat within 2 months.

Nutrition Facts : Calories 48 calories, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium

ORANGE STREET HOT HOT TOMATO CHUTNEY



Orange Street Hot Hot Tomato Chutney image

Provided by Christopher Idone

Categories     project, side dish

Time 1h45m

Yield About 10 pints

Number Of Ingredients 10

12 pounds red, ripe tomatoes, about 16 to 18, cored and chopped
4 medium yellow onions, about 1 pound, peeled and chopped fine
8 garlic cloves, about 1/2 cup, peeled and minced
8 ounces fresh ginger, about 1 cup, peeled and chopped
1 1/2 cups seedless raisins
3 whole poblano chili peppers, seeded
1/2 cup Oriental chili paste
2 tablespoons salt, or to taste
1/4 cup light-brown or dark-brown sugar
2 cups cider vinegar

Steps:

  • Place all the ingredients except the brown sugar and vinegar in a large non-reactive kettle over high heat and bring to a boil.
  • Dissolve the sugar with the vinegar in a small bowl and stir into the mixture. Reduce the heat and simmer without a cover stirring frequently to prevent scorching. Cook until the mixture is the consistency of jam, one and a half hours or more.
  • Remove the poblano chili peppers and ladle the hot chutney into sterilized pint jars to within an eighth-inch of the top. Wipe the rims and seal. Store in a cool place.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 1 gram, Carbohydrate 54 grams, Fat 2 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 1438 milligrams, Sugar 34 grams

HOT ORANGE CHUTNEY



Hot Orange Chutney image

Make and share this Hot Orange Chutney recipe from Food.com.

Provided by 2Bleu

Categories     Chutneys

Time 2h10m

Yield 6 pints

Number Of Ingredients 16

7 large oranges (preferably navels)
1 lemon
5 large granny smith apples
3 large onions, chopped
4 cups malt vinegar
1 1/2 cups dark brown sugar
3/4 cup golden raisin
1/4 cup fresh ginger, chopped
1 tablespoon fresh ginger, chopped
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 black pepper
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes

Steps:

  • 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 a large heavy dutch oven.
  • Add remaining ingredients and 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 6 clean, hot pint jars 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°F to 190F.) water bath and process for 10 minutes.
  • Let cool on rack. Test for seal. Store in cool dry place.

Nutrition Facts : Calories 542.3, Fat 1.3, SaturatedFat 0.3, Sodium 36.1, Carbohydrate 136.1, Fiber 14.4, Sugar 108.5, Protein 5.3

HOT CHUTNEY



Hot Chutney image

This recipe was created to accompany [Crudités and Grilled Sausages with Sweet and Hot Chutneys](/recipes/recipe_views/views/4564).

Yield Makes about 2 cups

Number Of Ingredients 8

2 cups (packed) fresh mint leaves
2 cups (packed) fresh cilantro leaves
2/3 cup cider vinegar
1/4 cup sugar
4 jalapeño chilies, seeded
1 2-inch fresh ginger piece, peeled, cut into 1/2-inch pieces
1 teaspoon salt
1/2 cup plain yogurt

Steps:

  • Combine all ingredients except yogurt in processor and blend until very finely chopped. Mix in yogurt. Transfer to bowl. (Can be prepared 1 day ahead. Cover and refrigerate.)

ORANGE CHUTNEY



Orange Chutney image

Provided by Food Network

Time P1DT30m

Yield 20 servings

Number Of Ingredients 14

12 oranges
Kosher salt, to coat
1/2 cup of salt
1 cup of sugar
1 1/2 cups of white wine vinegar
1/2 quart of orange juice
1 cup of dates
1/2 tablespoon mustard seed, whole
1 1/2 dried red chilis, whole
1 tablespoon mustard oil
1 tablespoon cumin
1/2 tablespoon aleppo pepper
1 1/2 tablespoons ginger, chopped
1 1/2 tablespoons garlic, chopped

Steps:

  • Quarter the oranges and sprinkle with kosher salt and cure for 24 hours. Rinse off gently, taking care not to squeeze any juice from the oranges. Place in a pot and cover with boiling water, 2 inches above oranges. Add one half cup of salt. Bring to a boil. If water tastes too salty, discard some and add fresh water. Add sugar, vinegar, orange juice, dates and whole spices and allow to simmer. In a separate pan, heat mustard oil over low flame. Add the cumin and aleppo pepper. Cook until fragrant. Add the ginger and garlic and sweat. Combine with orange mixture and simmer until a chutney consistency is achieved.

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