Hot Orange Chutney Food

SUNNY'S GRILLED LAMB CHOPS WITH A "NO COOK" ORANGE CHUTNEY

Steps:

• For the chops: In a bowl, mix together the chili powder, salt, pepper, hot sauce and orange zest. Rub the mixture on all sides of the lamb chops. Place on a plate or baking sheet in a single layer and drizzle with some of the olive oil. Flip the chops and drizzle some on the other side. Rest at room temperature for 2 hours.
• Heat a grill to medium high. Place the chops over direct heat and grill just 1 to 2 minutes on one side. Flip, grilling just 1 to 2 minutes on the other side. Remove to a clean baking sheet and cover with aluminum foil.
• For the chutney: Place the orange sections in a large bowl. Squeeze the juice from the remaining membranes and flesh into a separate medium bowl. Add the marmalade, parsley, Worcestershire, hot sauce and scallion to the juice. Taste and season the sauce with a pinch of salt and a few grinds of black pepper. Pour over the orange sections in the large bowl and gently toss to coat. Serve over the rested lamb chops.

SPICED BEETROOT & ORANGE CHUTNEY

Steps:

• In a preserving pan or your largest saucepan, mix together all the ingredients well. Bring to a gentle simmer, then cook for 1 hr, stirring occasionally, until the chutney is thick and the beetroot tender.
• While the chutney is cooking, prepare your jars by running through a short hot wash in your dishwasher. Or wash thoroughly by hand, then put in a hot oven to sterilise for 10-15 mins. Once the chutney is ready, let it settle for 10 mins, then carefully spoon into the jars and seal while still hot. You can eat it straight away but it will be even better after a month. Will keep for up to 6 months in a cool dark place. Once opened, refrigerate and eat within 2 months.

HOT ORANGE CHUTNEY

Steps:

• 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 a large heavy dutch oven.
• Add remaining ingredients and 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 6 clean, hot pint jars 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°F to 190F.) water bath and process for 10 minutes.
• Let cool on rack. Test for seal. Store in cool dry place.

ORANGE CHUTNEY

Steps:

• Quarter the oranges and sprinkle with kosher salt and cure for 24 hours. Rinse off gently, taking care not to squeeze any juice from the oranges. Place in a pot and cover with boiling water, 2 inches above oranges. Add one half cup of salt. Bring to a boil. If water tastes too salty, discard some and add fresh water. Add sugar, vinegar, orange juice, dates and whole spices and allow to simmer. In a separate pan, heat mustard oil over low flame. Add the cumin and aleppo pepper. Cook until fragrant. Add the ginger and garlic and sweat. Combine with orange mixture and simmer until a chutney consistency is achieved.

HOT CHUTNEY

Steps:

• Combine all ingredients except yogurt in processor and blend until very finely chopped. Mix in yogurt. Transfer to bowl. (Can be prepared 1 day ahead. Cover and refrigerate.)

ORANGE STREET HOT HOT TOMATO CHUTNEY

Steps:

• Place all the ingredients except the brown sugar and vinegar in a large non-reactive kettle over high heat and bring to a boil.
• Dissolve the sugar with the vinegar in a small bowl and stir into the mixture. Reduce the heat and simmer without a cover stirring frequently to prevent scorching. Cook until the mixture is the consistency of jam, one and a half hours or more.
• Remove the poblano chili peppers and ladle the hot chutney into sterilized pint jars to within an eighth-inch of the top. Wipe the rims and seal. Store in a cool place.

ORANGE CHUTNEY

Steps:

• Peel the oranges, remove all the white membrane, cut the sections in half and remove the pits. Combine the orange sections and remaining ingredients in a large pot and bring to a boil, stirring constantly. Reduce the heat, and simmer for 3/4 hour, or until the juices are slightly thickened. Pour into hot, sterilized preserving jars,cover and seal.
• Note: Lingonberries are available at Scandinavian food shops.

CRANBERRY SAUCE (HOT CHUTNEY!)

Steps:

• Combine all ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, stirring occasionally, for 15-20 minutes, or until sauce thickens to a jam-like consistency. Chill until serving time. Keeps well in the fridge or freeze extra in small containers.

MINT, ORANGE, AND CHILE CHUTNEY

Steps:

• Pulse all ingredients in a food processor until mint is coarsely chopped.

CRANBERRY ORANGE CHUTNEY

Steps:

• In large saucepan, stir together all ingredients; bring to boil. Reduce heat to medium-low and simmer, stirring often, for 20 minutes or until thickened.
• Pour into hot, sterilized half-pint jars, leaving 1/2 inch headspace; seal and process in boiling water bath for 5 minutes; store in cool, dark, dry place.

MANGO-ORANGE CHUTNEY

Steps:

• Cut away the peel and pith from the orange, and segment over a bowl to catch the juice.
• In a saucepan over medium heat, heat the oil.
• Add the onions, bell peppers, jalapenos, curry, salt and cayenne, and cook stirring for 2 minutes.
• Add the mango and cook, stirring for 2 minutes.
• Add the orange segments, vinegar, sugar and zest, and bring to a boil.
• Lower the heat and simmer, stirring occasionally, until thickened, 20 to 25 minutes.
• Remove from heat and adjust the seasoning, to taste.
• Pour into a decorative bowl and let cool completely before serving.