Date and Orange Chutney

Oranges and chiles are unusual ingredients that work well with dates in this easy chutney. Use a microplane to make quick work of zesting the oranges.

Prep Time: 15 minutes

Cook Time: 1 hour

Ingredients:

1 pound (500 g) untreated oranges 3-1/2 cups (750 grams) sugar 7 Tablespoons golden syrup 2 Tablespoons coarse salt 1/4 teaspoon crushed dried chiles 6-3/4 cups (1-1/2 liters) malt vinegar 1 pound (500 grams) onions, chopped 1 pound (500 grams) dates, stoned and chopped 1 pound (500 grams) raisins

Preparation:

Grate the orange zest and set aside. Remove the pith from the oranges and discard the seeds. Finely chop the orange flesh.

In a large, stainless steel saucepan, combine the sugar, syrup, salt, chiles, and vinegar. Bring to a boil over high heat, stirring to dissolve the sugar. Add the oranges, onions, dates, raisins, and half the grated zest. Reduce the heat and simmer until thick, about 1 hour. Stir in the remaining orange zest.

Spoon into warm, sterilized jars. Leave to cool, then seal. Store in a cool, dark place.

Yield: About 4 pounds