Hot Orange Chutney
Brighten your plate with the zingy and fiery flavors of Hot Orange Chutney—a perfect fusion of sweet citrus and bold spices. This vibrant condiment combines fresh oranges with a touch of heat from red chili peppers, warmth from cinnamon and cloves, and a zing of finely grated ginger and garlic, all simmered to perfection in a tangy vinegar-sugar base. Ready in under an hour, this chutney boasts a jam-like consistency and is irresistibly versatile. Spread it on sandwiches, pair it with cheese and crackers, or serve it alongside roasted meats for a tangy, spicy kick. With its vibrant color and tantalizing aroma, Hot Orange Chutney is a delightful way to elevate your meals while capturing the essence of homemade goodness.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 5 medium Fresh oranges
- 250 grams Granulated sugar
- 60 ml White vinegar
- 2 tablespoons (finely grated) Fresh ginger
- 3 cloves (minced) Garlic
- 2 medium (finely chopped) Red chili peppers
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
- 1 teaspoon Salt
- 120 ml Water
Instructions
Peel the oranges, removing as much of the white pith as possible. Slice them into small chunks and remove any seeds.
In a medium saucepan, combine the chopped oranges, granulated sugar, white vinegar, and water. Stir well to ensure the sugar dissolves evenly.
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally.
Add the finely grated ginger, minced garlic, and finely chopped red chili peppers to the saucepan. Stir to combine.
Sprinkle in the ground cinnamon, ground cloves, and salt. Mix thoroughly to ensure the spices are evenly distributed.
Lower the heat to a simmer and let the mixture cook for about 40 minutes, stirring occasionally to prevent sticking, until the chutney thickens to a jam-like consistency.
Taste the chutney and adjust the seasoning if necessary, such as adding more salt or a pinch of sugar for a sweeter balance.
Remove the saucepan from heat and let the chutney cool slightly.
Pour the chutney into sterilized jars, leaving a small gap at the top. Seal tightly and store in the refrigerator for up to 4 weeks.
Serve the chutney chilled or at room temperature as a condiment or dipping sauce.
Nutrition Facts
Calories |
69 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.1 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 98 mg | 4% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 15.8 g | ||
| Protein | 0.4 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 97 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
