Oranges and chiles are unusual ingredients that work well with dates in this easy chutney. Use a microplane to make quick work of zesting the oranges.
Prep Time: 15 minutes
Cook Time: 1 hours,
Ingredients:
- 1 pound (500 g) untreated oranges
- 3-1/2 cups (750 grams) sugar
- 7 Tablespoons golden syrup
- 2 Tablespoons coarse salt
- 1/4 teaspoon crushed dried chiles
- 6-3/4 cups (1-1/2 liters) malt vinegar
- 1 pound (500 grams) onions, chopped
- 1 pound (500 grams) dates, stoned and chopped
- 1 pound (500 grams) raisins
Preparation:
Grate the orange zest and set aside. Remove the pith from the oranges and discard the seeds. Finely chop the orange flesh.In a large, stainless steel saucepan, combine the sugar, syrup, salt, chiles, and vinegar. Bring to a boil over high heat, stirring to dissolve the sugar. Add the oranges, onions, dates, raisins, and half the grated zest. Reduce the heat and simmer until thick, about 1 hour. Stir in the remaining orange zest.
Spoon into warm, sterilized jars. Leave to cool, then seal. Store in a cool, dark place.
Yield: About 4 pounds
Recipe Source: The Encyclopedia of Herbs, Spices & Flavorings by Elizabeth Lambert Ortiz (Dorling Kindersley, Inc.)
Reprinted with permission.
