Recipe - Hot Orange Chutney

7 lg Oranges (Preferably Navels)
1 Lemon
5 lg Tart Green Apples
3 lg Onions, chopped
4 cup Malt Vinegar
1 One half cup Firmly Packed Dark Brown
Sugar
Three fourths cup Golden Raisins
One fourth cup Plus 1 Tablespoon Chopped
Fresh Ginger
6 lg Garlic Cloves, minced
2 Red Bell Peppers, seeded and
chopped
2 Green Bell Peppers, seeded
and chopped
2 tablespoon Ground Turmeric
1 One half teaspoon 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 mediumhigh heat. Reduce heat and
continue simmering until mixture is thick, about 1 to 1 One half hours, stirring
occasionally.

Ladle hot chutney into 1 clean, hot pint jar to 1/2inch 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

Recipe by: JOHN ASH SHOW #JA9775 Posted to MCRecipe Digest V1 #639 by Bill
Spalding billspa@icanect.net on Jun 10, 1997