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Sweet and sour orange chutney served
Thick and zest sweet and sour orange chutney

Sweet and Sour Orange Chutney

Author: Flavelo
Vegetarian & Vegan Sauces and Gravies
Chutney is not simply jam, but a 'bridge builder' of flavours. In Indian cuisine, it is used to counterbalance fatty or very spicy dishes. In this version, the acidity of orange and the sweetness of sugar meet the piquancy of mustard seeds and ginger. During cooking, the natural pectin in the orange thickens the sauce, so we achieve perfect consistency without gelling agents.
🕒 Prep Time 25 mins
🍳 Cook Time 50 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 4 servings
🔥 Calories 145 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Sharp knife (for segmenting)
  • Heavy-based saucepan (for slow cooking)
  • Wooden spoon
  • Sterilised jars

Allergen Information

⚠️ Mustard

Instructions

1 ✓

Prepare the oranges: cut off the peel ensuring the white bitter part is removed, then cut out segments from between the membranes. Squeeze the juice from the remaining core.

Tip: The white part (albedo) can make the food bitter, so precise cleaning is important.
2 ✓

Finely chop the red onion, garlic, and chilli (without seeds if you prefer less heat). Grate the ginger.

Tip: Ginger skin is easiest to remove by scraping with a teaspoon.
3 ✓

Heat the oil in the saucepan and toss in the mustard seeds. When they start to pop (like popcorn), immediately add the onion.

Tip: Mustard seeds popping indicates the essential oils have released. Careful not to burn them!
4 ✓

Sauté the onion until translucent, then add the ginger, garlic, and chilli. Fry together for 1-2 minutes until fragrant.

Tip: Frying spices ('blooming') brings out deeper flavours than if just put in liquid.
5 ✓

Pour in the orange with its juice, vinegar, sugar, salt, and cinnamon. Mix thoroughly.

Tip: The acidity of vinegar and sweetness of sugar react here (gastrique style base), balancing the result.
6 ✓

Cook on low heat, stirring frequently for 40-50 minutes until you get a thick, jam-like consistency.

Tip: If using sultanas, add them halfway through cooking so they absorb moisture but don't boil apart.
7 ✓

Let cool before serving. The chutney flavours mature truly by the next day.

Tip: Pectin will thicken the consistency further while cooling.

Recipe FAQ

Why did it become bitter?
Likely the white pith (albedo) of the orange got in. This is very bitter, so must be carefully removed.
How long does it keep?
In a sterilised jar in the fridge, it's good for 3-4 weeks. The sugar and vinegar preserve it.
It stayed too runny, what should I do?
Cook longer on low heat, without lid, so more water evaporates.

Ingredients

  • 4 pcs Large oranges
  • 1 head Red onion
  • 1 clove Garlic
  • 3 cm Fresh ginger
  • 1 pc Chilli pepper
  • 100 g Brown sugar
  • 100 ml Cider vinegar
  • 1 tsp Mustard seeds (whole)
  • 1 pinch Salt
  • 1 pinch Ground cinnamon
  • 1 tbsp Vegetable oil or coconut oil
  • 1 handful Sultanas (optional)