Orange Chutney with Aleppo Pepper
Prep Time: 15 minutesCook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- 12 oranges
- Kosher salt, to coat
- 1/2 cup of salt
- 1 cup of sugar
- 1 1/2 cups of white wine vinegar
- 1/2 quart of orange juice
- 1 cup of dates
- 1/2 tablespoon mustard seed, whole
- 1 1/2 dried red chilis, whole
- 1 tablespoon mustard oil
- 1 tablespoon cumin
- 1/2 tablespoon Aleppo pepper
- 1 1/2 tablespoons ginger , chopped
- 1 1/2 tablespoons garlic , chopped
Preparation:
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.