Orange chutney
5th December 2011

Orange chutney

By Emma Photography by Emma
 

Last night I indulged.  I poured myself a whiskey, sat down at my kitchen table and gingerly cued Frank Sinatra’s Christmas carols.  Whilst I awaited the protests of my flatmates (which strangely enough never came) I spent the evening sketching.  I sketched with purpose, in the hope that from the collection of scribbles on the gridded pages before me an idea or two would emerge and happily materialise into a Christmas present or two (with a little bit of organisation and elbow grease of course).

Whilst I sketched I found my mind wandered.  It wove its way through the year, through the days and weeks which for me defined 2011.  As summer became autumn and autumn winter, the pictures which formed revealed a year overflowing.  Overflowing with the company of the people I love the most, of growth and change, of guitars and ukuleles, of beautiful food and celebration, of exercise and conversely of inactivity(!), of photography and exhibitions, of travel abroad and travel closer to home and of things exciting and new and full of promise.

But before bidding farewell to 2011 we celebrate Christmas, which with a bit of luck equates to an overflow of more good food and good company and a serious dose of Christmas carols (out come the ukuleles, guitars and champagne-laced singing voices!).  And when the time comes for Santa to do his rounds, this year my gifts will come mostly from my toils in the kitchen.  This orange chutney will have its place under our tree and is perfect accompanied with some good cheese and a glass or two of wine.

So here’s to another year ending, and to a new one beginning.  I have a feeling it’s going to be a good one!

Ingredients

Makes approx 10 jars
  • --
  • 16 oranges
  • 8 apples, cored and finely diced
  • 5 red chillies, deseeded and finely sliced
  • 400g ginger, peeled and grated
  • ½ cup currants
  • 2 tbsp cloves
  • 1 tbsp cardamom seeds
  • 5 bay leaves
  • 75g salt
  • 1.4kg brown sugar
  • 2 litres malt vinegar

Method

  • --
  • 1. Peel the oranges with a peeler so that the pith is left behind. Slice the peel finely – I ended up with fine strips which looked as though they had been julienned. Peel the pith from the oranges, cut them in half then slice them finely.
  • 2. Place all the ingredients into a large pot (I used two pots) and bring to the boil. Reduce the heat to a simmer and continue to cook for several hours until the mixture reduces and becomes thick.
  • 3. Sterilise the jars in the oven at 100ºC for half and hour and pour boiling water over the lids.
  • 4. Spoon the mixture into jars and seal. The longer you leave the chutney the more the flavours develop and mature. Leave it for at least a month before opening and store in the fridge once opened.
 

COMMENTS

  1. Alessandra

    Good to see an optimist, positive about the year about to finish and the one to come :-) . Yes a good year, this one, and surely the next one too!

    Never had orange chutney, what do you use it with?

    Ciao
    Alessandra
    http://alessandrazecchini.blogspot.com/

  2. Emma

    Hi Alessandra!
    Lovely to get your message! I had never had orange chutney before either so I have only just begun to experiment what it goes with. So far I can confirm that it is delicious with blue cheese! I can imagine it would also go well with avocados or as an accompaniment to frittata or quiche.
    Buon Appetito! =)
    Emma

  3. Linda

    Hi Emma!
    Greetings from the Netherlands :)

    We’re definitely going to try this recipe for Christmas…. we’ve always loved the traditional British Christmas traditions, decorations and food – but we can’t stand orange marmalade!

    I’m sure this chutney recipe is the perfect replacement – especially with a nice cheese platter…. thanks so much!

    Best wishes,
    Linda

  4. Alli@peasepudding

    Love the sound of that chutney, my try it out with some tangelos since there is a lot around.

  5. www.asweetroad.com

    Sounds like a beautiful night!

  6. Alisha

    Beautiful words, Emma! And I love the photo of the spoon just below the ingredients. (and I love Frank Sinatra too hehe)

  7. Emma

    Hi Linda,
    Thank you for your message all the way from the Netherlands! I hope that you enjoy the chutney over Christmas – do be sure to try it with a nice blue cheese.
    Merry Christmas!
    Emma

  8. Emma

    Hi Alli!
    Yes – I think it would be delicious made with tangelos! Let us know how it works out!
    Merry Christmas!
    Emma

  9. Emma

    Thanks for your lovely comment Alisha!
    I’m glad you share my secret love for Frank Sinatra – you must give his Christmas carols a go if you haven’t already!!
    Merry Christmas!
    Emma

  10. renee

    Now I want to drink Whiskey and listen to Frank :)
    Happy Christmas!

  11. Emma

    Hi Renee,
    Thanks for your message. No better time of year to drink whiskey and listen to Frank!
    Merry Christmas!
    Emma

  12. stephanie

    hi there, this looks great. can you tell me, will the bay leaves and cloves and cardamon seeds (i am assuming these are all whole), will they soften or fall apart, or do you have to remove them?
    thanks so much! great blog.

  13. Emma

    Hi Stephanie,
    Thanks for your message and sorry for the very slow reply, I have been on maternity leave. Yes – the spices you mention are whole. In the batch I made I didn’t even notice they were there so I suppose some of them must have softened. If they don’t then they do look pretty and can just be removed when eating.
    Happy Cooking!
    Emma

  14. Al

    Hi from Australia. Have a tree laden with oranges. Can’t wait to try this recipe. Thanks. It sounds yummy and a nice change from using oranges for marmalade.

  15. Emma

    Hi Al,
    Thanks for your message from over the ditch! I hope you enjoy the orange chutney recipe – it was certainly popular with the people lucky enough to receive it from us!
    Happy Cooking,
    Emma

  16. Tanya Guerin

    Hi,
    The recipe sounds amazing and I can’t wait to begin. One query I have is how dried chillies would do in the recipe compared to fresh. I have a lot of dried so want to start using them up.

  17. Emma

    Hi Tanya,
    Thanks for your message. I am glad you like the sound of the Orange Chutney. Generally when chillies are dried their heat is intensified so you may want to use 3 or 4 chillies instead of 5. Whilst fresh chillies have a clean, fresh taste, dried chillies have more depth and complexity to them and can take on smokey qualities. So definitely experiment with swapping out the fresh for dried chillies. It will result in a different flavour but one which I am sure will be equally delicious!
    Let us know how you go.
    Emma

  18. Peggy

    I use a spicy orange chutney in a slow cooked chicken recipe, Brown chicken off, deglaze pan with cider (about 200 mld), add 200g chutney, small carton orange juice mixed with couple teaspoons of cornflour, then in oven at 125-150 for a couple of hours – lush

  19. Emma

    Hi Peggy,

    Thanks for your message. What a fantastic idea using chutney to flavour a slow cooked chicken dish – I think I will have to give it a go! I actually made a lemon and mustard seed chutney in the weekend and I think it might also suit the recipe you have described. Thanks for the inspiration!

    Happy Cooking!
    Emma

  20. Julie

    Hi Emma,
    Thanks for the recipe(O. Chutney). I will let you know what’s the my friends will say.
    I actually making this for a Christmas present.

    Julie

  21. Emma

    Hi Julie,
    Thanks for your message. I am glad you are making these for Christmas presents – I think it is so lovely giving homemade treats. Please do let me know what your friends say! I am posting another edible gift idea this month so keep an eye out!
    Happy Christmas!
    Emma

  22. Sheilagh

    Your orange chutney recipe sounds great! Can it be made using Seville oranges?

  23. Emma

    Hi Sheilagh,
    Thanks for your message. It is a delicious recipe so I hope you do give it a go. You can definitely use Seville oranges in this recipe, it will just result in a more bitter chutney. Alternatively add a bit more sugar to the recipe to offset this.
    Let me know how you go!
    Emma

  24. Jenn

    I’m also going to try this with tangelos and glaze ginger. It sounds delicious and I’m sure my friends will love it.

  25. Kate

    what a fantastic combination – looking forward to hearing how it turns out!

 

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