Orange Chutney

1.8 kg oranges

1.8 litres vinegar

900 g cooking apples

900 g sugar

450 g onions

450 g sultanas

1 Tbs salt

2 tsp ground ginger

1 tsp cayenne pepper

1

Peel, core and roughly chop the apples. Peel and chop the onions.

2

Thinly peel the oranges, retaining the waxy rind, remove as mush of the white pith as possible, mince the orange fresh and rind, retaining the juice.

3

Place the onion and a little water into a heavy bottomed saucepan, bring to the boil and cook until tender.

4

Add the apples to the saucepan and cook for a further 15 minutes or until tender.

5

Add the orange pulp and juice, salt, ginger, cayenne and half of the vinegar. Simmer for 1 hour or until the orange rind is tender.

6

Add the sugar and remaining vinegar, stirring until fully dissolved

7

Continue cooking until the mixture thickens, stirring occasionally. Pot the chutney.

8

Leave for at least 4 weeks to allow the flavour to mature

Serving size: Entire recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.