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SIDES/ Vegetarian

Orange Chutney

All I can say is that if the Pilgrims had access to oranges, we would all be eating this chutney on turkey day. (Full disclosure: since I am a fan of tradition, I plan on serving cranberry sauce too at my table this year.)


Orange Chutney

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By Mrs. Kossenfloffer Serves: 8-10
Prep Time: 30 minutes Cooking Time: 15 minutes

What can I say, I just love a good chutney. Why not? Who doesn't love a little sweetness with their salty.


  • 4 tablespoons orange zest (from 1/2 orange)
  • 4-6 navel or blood oranges (peel and pith removed), quartered lengthwise, thinly sliced and seeded (about 2-3 cups)
  • 2/3 cup sugar
  • 1/4 cup red onion, minced
  • 1 tablespoon red-wine vinegar
  • kosher salt and ground black pepper



In a medium saucepan, combine orange zest and slices, sugar, onion, salt, and 2 tablespoons water; bring to a boil over high. Reduce heat to medium, and simmer, stirring occasionally, until oranges collapse and liquid is syrupy, 12 to 15 minutes. Remove from heat; stir in red-wine vinegar. Chill until ready to serve. Serve at room temperature.