Friday, April 1, 2016

Orange Cumin Chutney

Delicious on pork, chicken and fish, this chutney is great to have on hand. You can surprise guests with a pint of their very own Orange Cumin Chutney!

Yield: 15 pints (This recipe can easily be cut in half)


20 oranges
2-1/2 Tbsp. kosher salt
10 cups light brown sugar
5 cups raisins (or candied cranberries)
5 cups apple cider vinegar
4 cups water
5 Tbsp ground cumin
5 Tbsp grated ginger
2-1/2 tsp black pepper
2 cinnamon sticks
5 onions, diced
10 cloves garlic, minced


Peel the oranges.
Mince the peel in a food processor.
Break the oranges in half and then cut into thirds.
Put everything in there biggest pot you have.
Stir and bring to a soft boil.
Lower the heat and simmer for several hours.
Remove the cinnamon sticks.
Spoon mixture into hot jars and seal.
Process jars for 15 minutes

NOTE: If you are not familiar with canning, it is important that you understand how to avoid food poisoning. Do your homework.

You can learn how to grow your own oranges here.

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