Blood Orange Chutney


Rating: 3.50 / 5.00 (4 Votes)


Total time: 45 min

Servings: 2.0 (servings)

Ingredients:









Instructions:

Finely dice the onions. Peel the oranges, removing the white skin, separate the fillets from the membranes and set aside. Squeeze out the membranes and collect the juice. Peel ginger and grate finely. Remove seeds from chili peppers, rinse and cut into narrow strips. Caramelize sugar in a frying pan until light brown.

Stir in onions, ginger and chilies and extinguish on the spot with vinegar and orange juice.

Cook on low for 7 minutes. Fold in orange fillets, make 1 more minute.

Mix cornstarch (maizena) in a little cold water, add to boiling mixture form and bubble once.

Fill chutney into preserving jars, seal, turn jars to the other side and cool chutney.

Goes very well with duck breast.

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