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Orange chutney

  • 800 g oranges, peeled, cut into sections
  • 170 g sugar
  • 170 g brown sugar
  • 50 g ginger, raw, minced
  • 2 tbsp water
  • 2 tbsp balsamic vinegar
  • 1/2 tsp fresh ground salt
  • 1/2 tsp freshly ground black pepper

  1. Using a sharp knife, peel the oranges, removing all of the bitter white parts.
  2. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl.
  3. Cut the orange sections into 2-cm pieces.
  4. In a large saucepan, water with 80ml of orange juice from the bowl and bring to a simmer over moderate heat, until reduced.
  5. Add the vinegar, both sugars, the ginger, and orange pieces then cook over moderate heat, stirring occasionally, until thick, about 5 minutes.
  6. Let cool slightly, then season with salt and pepper.
  7. Serve warm or at room temperature (or preserve in clean jars).

Good points

  • Very low in saturated fat
  • No cholesterol
  • Very high in vitamin C

Preparation time: 50 min
Portions: 6
Difficulty: easy
Cuisine: Indian
General (in 1 portion)
Calories: 291.55 kcal
Carbohydrates: 74.23 g
Cholesterol: 0 mg
Sugar: 69.17 g
Protein: 1.47 g
Fat: 0.23 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com