Best 2 Hot Orange Chutney Recipes

Welcome to the world of flavors, where sweet, sour, and spicy come together to create a tantalizing treat for your taste buds! In this article, we embark on a culinary journey to discover the best recipe for "Hot Orange Chutney," a delectable condiment that adds a burst of zest to your meals. Prepare to tantalize your palate with a perfect balance of citrusy tang, fiery heat, and aromatic spices. As we delve into the world of chutneys, let's explore the secrets behind creating the ultimate hot orange chutney that will leave you craving for more.

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:

Select the right oranges: Use ripe, juicy oranges with a vibrant color for the best flavor. Avoid oranges that are too sour or have thick skin.
Prepare the oranges properly: Wash the oranges thoroughly and remove any blemishes. Cut the oranges into small pieces, removing any seeds.
Use fresh ginger and garlic: Fresh ginger and garlic add a burst of flavor to the chutney. If possible, use them instead of dried or powdered forms.
Balance the flavors: Adjust the amount of sugar and vinegar according to your taste preferences. You can also add a pinch of red chili powder or cayenne pepper for a spicy kick.
Cook the chutney in a non-reactive saucepan: This will prevent the chutney from reacting with the metal and altering its flavor.
Store the chutney properly: Let the chutney cool completely before transferring it to a clean, airtight jar. Store the chutney in a cool, dark place for up to 3 months.

Conclusion:

Hot orange chutney is a versatile condiment that can be enjoyed in various ways. Serve it alongside grilled meats, fish, or poultry. You can also use it as a dipping sauce for pakoras, samosas, or spring rolls. Its unique blend of sweet, sour, and spicy flavors makes it a perfect accompaniment to many dishes. Experiment with different orange varieties and spices to create your own signature hot orange chutney. With its vibrant color and delicious taste, this chutney will surely become a staple in your kitchen.

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