Jackie French showed how to jazz up boring meat dishes with a spicy orange chutney. The bad news is that once you’ve made the chutney you’ll have to wait about three weeks for the flavours to mature. However, Jackie says this delicious chutney is definitely worth the wait.
3 oranges
1 cup water
3 Granny Smith apples, peeled, cored and chopped
1 tablespoon fresh ginger, peeled and chopped
1 chopped chilli, fresh or dried
2 cloves
1/2 cinnamon stick
1 teaspoon coriander seeds
2 cups red wine vinegar
2 cups brown sugar
Peel the oranges thinly, taking the peel but no white pith. Cut the peel into thin strips (Tip: use scissors to do this rather than a knife).Remove the white from the oranges so none remains. Chop the oranges roughly.Boil the peel, orange flesh, chilli and ginger in the water for 20 minutes.Add the apple. Cook till the apple is soft (about 15 minutes). Add more water only if necessary.Add the sugar and vinegar. Wrap the spices in a bit of muslin and add them too. Boil till thick – about 45 minutes to 1 hour.Remove spices. Pour into sterilised jars and seal.Leave the chutney for at least three weeks to mature.
Use to baste a baked ham, or serve with any hot or cold meat. You can also mix one third chutney and two thirds natural yoghurt and use to marinate chicken breasts or lamb kebabs before you grill them.