ORANGE CHUTNEY
Provided by Food Network
Time P1DT30m
Yield 20 servings
Number Of Ingredients 14
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.
HOT ORANGE CHUTNEY
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
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
ORANGE CHUTNEY
Simmering orange marmalade, ginger, and fruits yields a sticky sweet condiment that'd be great on roasted meats.
Categories Condiment/Spread Orange Apple Summer Lingonberry Simmer House & Garden
Yield Makes 4 to 5 pints
Number Of Ingredients 10
Steps:
- Peel the oranges, remove all the white membrane, cut the sections in half and remove the pits. Combine the orange sections and remaining ingredients in a large pot and bring to a boil, stirring constantly. Reduce the heat, and simmer for 3/4 hour, or until the juices are slightly thickened. Pour into hot, sterilized preserving jars,cover and seal.
- Note: Lingonberries are available at Scandinavian food shops.
ORANGE CHUTNEY OVER PORK CHOPS
Here, we've jazzed up the basic recipe for Orange Compote with a few pantry staples, creating a tangy chutney to top tender chops.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine orange zest and slices, sugar, dried cherries, shallot, salt, and 2 tablespoons water; bring to a boil over high. Reduce heat to medium, and simmer, stirring occasionally, until oranges collapse and liquid is syrupy, 12 to 15 minutes. Remove from heat; stir in red-wine vinegar.
- Season pork chops with salt and pepper. Sear in a pan until opaque throughout, and top with orange chutney.
SPICED BEETROOT & ORANGE CHUTNEY
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
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
Provided by Christopher Idone
Categories project, side dish
Time 1h45m
Yield About 10 pints
Number Of Ingredients 10
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
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