Author Notes
It's that time of year when oranges are everywhere. Seems like as good a time as any to can up some delicious orange-based chutney. The chutney I ended up with is sweet and tangy, with a nice hint of sage, which is perfect with roast, especially pork.
It's a very simple recipe, and the way I did it, required little more than measuring (sort of), chopping and boiling down the fruits.
Herewith, the recipe.
Hope you enjoy it. —nonreactivepan
Ingredients
- Make the Chutney
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3 to 4 pounds
Oranges, cut into 8 pieces each
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1 pound
Granulated Sugar
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14
Figs, cut in half
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3 sprigs
Sage, minced
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1/4 cup
Lemon Juice
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1/2
the rind of an Orange, grated
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2 to 3 cups
Water, or enough to cover the fruit
- Can the Chutney
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7 to 8
4 oz canning jars and lids
Directions
- Make the Chutney
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Put all the ingredients into a large, heavy bottomed pan, making sure there is enough water to cover the fruit.
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Set over a medium heat and bring to a boil.
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Once the mixture boils, lower the heat to a simmer and stir regularly to keep it from sticking to the pan.
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While you are stirring, press down on the orange pieces to release the juice.
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As soon as you are satisfied with the texture of your chutney (meaning it will be chunky, good for spreading on meats!), turn off the heat making sure that your jars/lids are ready to be filled.
- Can the Chutney
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Boil your jars and lids while the fruit is bubbling away in the other pan .
Take a large wide pan, fill with water, enough to submerge the jars and lids, and place on the heat to boil.
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Once the water has boiled, lower to a simmer and keep the jars in the water for five minutes.
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When the chutney is ready, remove each jar and lid one by one onto a clean cloth, right side up, to keep them as sterile as possible.
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Fill your jars and seal them:
Ladle chutney into each jar, filling up to the bottom of the neck of the jar, leaving headspace for the sealing to go well.
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Wipe down the top of the jar to make sure nothing is sticky on the outside, so that you can seal the jars, and they can be opened again.
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Turn the jars upside down and leave to cool. This will seal the jars.
some people re-boil the filled jars, but I opt not to. if you want to, this is the time to do it!
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Once you hear a pop, put the lids on and close it as tightly as you can.
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