Shanna's
Seville
Orange & Apricot Chutney
The Seville oranges in this chutney give it a warm, sunny taste.
Serve with sausage and mash, or cold ham or pork. Fills about 4 x 500g jars.
4 Seville oranges
350 g dried apricots (pre-soaked or ready-to-eat)
75 g sultanas or raisins
2 large onions
1 red chili
600 ml white malt vinegar
225 g light muscovado sugar
2.5 cm piece fresh root ginger
6 cloves
1 tsp freshly grated nutmeg
1 tbsp crushed black peppercorns
2 tsp salt
1. Peel and remove zest from the oranges, and cut into chunks (remove
pips).
Roughly chop the apricots and onions. Finely chop the chili and ginger.
2. Put all the ingredients in a large enamel preserving pan or glass bowl
and leave to infuse for 30 minutes
3. Bring the mixture to the boil in a very large pan. Reduce the heat to a
simmer and leave to cook very gently until most of the liquid has
evaporated,
stirring regularly (for about an hour).
4. When the chutney is thick and dark, remove from the heat and pot into
hot,
sterilized jars. When cool, seal firmly. Keep the jars in a cool, dark
place.
You can eat them after a week or two, but taste better after a month.
Tip: While simmering, should the base stick and burn, don't panic Á just
tip
everything which hasn't stuck to the bottom into a clean pan, add a little
water, and carry on.
A life isn't significant except for its impact on other lives.
- Jackie Robinson