Orange Chutney with Aleppo Pepper

Prep Time: 15 minutes
Cook 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.