Orange Raisin Chutney
- Preparing Time: 30 minutes
- Total Time: 2 hours
- Served Person: 8
- 1/2 teaspoon ground allspice
- 10 black peppercorns
- other:
- 1/2 tablespoon curry powder
- 1 tablespoon mustard seeds
- or 1 tablespoon pickling spice
- 4 tablespoon orange zzest (peels) from peeling oranges
- 5 medium oranges peeld & chopped
- 5 medium onions chopped to make 1 1/2 cups
- 1 1/2 cup golden raisins
- 2 tablespoon minced garlice
- 2 tablespoon grated ginger
- 2 1/2 cup brown sugar
- 2 cup cider vinegar
- 8 1/2 pint jars (8 oz)
- Carbohydrate 169.440646690608 g
- Cholesterol 0 mg
- Fat 0.729343556527915 g
- Fiber 4.7725518305325 g
- Protein 3.03469955304181 g
- Saturated Fat 0.174817919107722 g
- Serving Size 1 1 Serving (265g)
- Sodium 49.7318955690002 mg
- Sugar 164.668094860075 g
- Trans Fat 0.0997818456738897 g
- Calories 664 calories
Wash & scrub oranges then use peeler and peel orange skin only & save & put aside. Do not use any of the white skin part. Peel the oranges and discard any white parts. Place oranges into a food processor and chop till pulpy effect. Pour into large measuring cup and make sure you have approximately 3 cups of juice & pulp. Make spice bag from peppercorns & mustard or pickling spice, set aside. In large pot, combine everything from the orange zest down to and including the vinegar. Bring to boil stirring constantly so you don't get any scorching then lower to a simmer & let simmer uncovered on low for 45 minutes stirring occasionally. Add spice bag, allspice & curry powder. Stir in and let simmer for another 30 minutes or until thick enough to mount up on a spoon. Take out the spice bag. Spoon into 1/2 pint jars & leave 1/2 inch headspace, wipe jar rims, put lids on. Process in water bath for 10 minutes. Best after at least a month of fermenting.
