Hot orange chutney

 
                             Hot Orange Chutney
 
 Recipe By     : JOHN ASH SHOW #JA9775
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    7      Large         Oranges (Preferably Navels)
    1                    Lemon
    5      Large         Tart Green Apples
    3      Large         Onions -- chopped
    4      Cups          Malt Vinegar
    1 1/2  Cups          Firmly Packed Dark Brown Sugar
      3/4  Cup           Golden Raisins
      1/4  Cup           Plus 1 Tablespoon Chopped Fresh Ginger
    6      Large         Garlic Cloves -- minced
    2                    Red Bell Peppers -- seeded and chopped
    2                    Green Bell Peppers -- seeded and chopped
    2      Tablespoons   Ground Turmeric
    1 1/2  Teaspoons     Freshly Ground Pepper
    1      Teaspoon      Ground Red Pepper
    1      Teaspoon      Crushed Red Pepper Flakes
 
 Grate peel of oranges and lemon. Remove and discard all white pith. Cut
 fruit into quarters (reserve juices) and chop into cubes, discarding
 seeds. Peel, core and coarsely chop apples.
 
 Transfer all fruit and juice to heavy wide Dutch oven. Add remaining
 ingredients. Bring to simmer over medium-high heat. Reduce heat and
 continue simmering until mixture is thick, about 1 to 1 1/2 hours,
 stirring occasionally.
 
 Ladle hot chutney into 1 clean, hot pint jar to 1/2-inch from top. Run
 plastic knife or spatula between chutney and jar to release any air
 bubbles. Clean rim and threads of jar with damp cloth. Seal with new,
 scalded, very hot lid. Repeat with remaining jars.
 
 Transfer jars to gently simmering (180 degrees to 190 degrees) water
 bath and process for 10 minutes. Let cool on rack. Test for seal. Store
 in cool dry place.
 
 Yield: 6 pints
 
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