Best 2 Hot Orange Chutney Recipes

**Indulge in a Delightful Culinary Journey with Hot Orange Chutney: A Symphony of Flavors to Elevate Your Meals**

Hot orange chutney, a vibrant condiment with a harmonious blend of sweet, tangy, and spicy notes, embarks you on a culinary adventure like no other. This versatile condiment, hailing from the kitchens of India, is a symphony of flavors that complements an array of dishes, from savory meats and fish to mild curries and vegetable platters. Discover the art of crafting this delectable chutney with our carefully curated collection of recipes, each offering a unique twist on this classic. From the traditional Indian-style chutney, bursting with aromatic spices, to the tangy and refreshing orange and ginger chutney, our recipes cater to diverse palates and culinary preferences. Prepare to elevate your meals and embark on a flavor-filled journey with our hot orange chutney recipes.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

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

Ingredients

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

Tips:

Use a food processor to quickly and easily chop the oranges, ginger, and onion.
If you don't have a food processor, you can finely chop the ingredients by hand.
Be sure to remove the seeds from the oranges before chopping them.
Use a large saucepan to make the chutney, as it will bubble up and expand as it cooks.
Stir the chutney frequently to prevent it from sticking to the bottom of the pan.
Cook the chutney over medium heat until it has thickened and reached a jam-like consistency.
Let the chutney cool slightly before transferring it to a jar or container.
Store the chutney in the refrigerator for up to 2 weeks.

Conclusion:

Hot orange chutney is a delicious and versatile condiment that can be used to add a sweet and spicy flavor to a variety of dishes. It is perfect for grilled meats, fish, or vegetables, and can also be used as a dipping sauce for samosas or pakoras. With its bright orange color and tangy flavor, hot orange chutney is sure to add a pop of flavor to your next meal.

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