Zesty And Bold: Spicy Blood Orange Chutney For The Festive Season

If you have a taste for citrusy fruits, you’ve come to the right place. Learn how to make a delicious Spicy Blood Orange Chutney, perfect for the festive season.

This recipe combines the tangy sweetness of blood oranges with a kick of chilli flavour.

It pairs wonderfully with cocktails or as an accompaniment to appetizers, making it a versatile addition to your holiday table.

Ingredients

• 1 kg blood oranges
• 2 large onions, finely chopped
• 4-5 chillies (of any colour), finely chopped
• Thumb-sized piece of fresh ginger, grated
• 150g golden sultanas
• 1 tbsp mustard seeds
• 450g granulated sugar
• 350ml cider vinegar

Direction

• Start off by zesting the oranges & adding into a large maslin pan or heavy bottomed saucepan
• Once zested, peel the oranges & discard the peel
• Chop the orange flesh into bitesized chunks & add to the pan
• Add all of the other ingredients to the pan & give everything a good stir
• Turn on the heat to a medium temperature & gently simmer for 5-10 minutes until all of the sugar has dissolved
• Once dissolved, increase the heat & bring the pan to the boil
• As soon as you’ve reached a boil, reduce to a medium-high head & simmer the mixture away for 35 – 45 minutes, stirring often to make sure that it doesn’t catch on the bottom of the pan
• After 35 minutes the liquid should have reduced down leaving you with a thickened, pulpy chutney (if not, continue for a further 5 minutes)
• Remove the pan from the heat & leave to cool for 5 minutes before potting up the chutney into a clean, sterilised jars

(Recipe credit: themarmaladeteapot.com)