Servings: 8 serving
Ingredients
- 2 medium-sized organic oranges
- 1 organic grapefruit
- 1/4 cup fresh lemon juice
- 1/2 teaspoon saffron threads
- 1/2 cup finely chopped dates
- 1/4 cup pure maple syrup or sattvic sweetener of choice
- Pinch of Himalayan pink salt
- 1 tablespoon grated fresh ginger
Instructions
- Peel and segment 2 medium-sized organic oranges and 1 grapefruit, ensuring all pith and membrane are removed. Chop the segments into small pieces for a better texture in the chutney.
- In a thick-bottomed saucepan, combine the citrus segments with 1/4 cup of fresh lemon juice to prevent oxidation and to add a tart flavor profile.
- Toast 1/2 teaspoon of saffron threads in a dry skillet over low heat until just fragrant, about 1 minute. Crush gently with a mortar and pestle to release the aroma and color.
- Add the crushed saffron to the citrus mixture in the saucepan. Then, stir in 1/2 cup of finely chopped dates as a natural sweetener and for added texture.
- To the saucepan, include 1/4 cup of pure maple syrup (or another preferred sweetener from the list) to balance the tanginess of the citrus. Adjust sweetness according to taste.
- Include a pinch of Himalayan pink salt to enhance the flavor and 1 tablespoon of grated fresh ginger for a slightly spicy note and added complexity in the chutney's flavor profile.
- Over medium heat, bring the mixture to a gentle simmer, stirring occasionally to ensure the flavors meld together and the sweeteners dissolve properly.
- Lower the heat and let the chutney simmer slowly for about 30-40 minutes, or until it thickens to a jam-like consistency. Ensure to stir frequently to prevent sticking or burning.
- While the chutney cooks, sterilize jars and lids in boiling water for at least 10 minutes or as per canning guidelines to prepare for preservation.
- Once the chutney has thickened and reached the desired consistency, remove from heat and let it cool slightly.
- Carefully ladle the warm chutney into the sterilized jars, leaving appropriate headspace for sealing. Wipe the rims of the jars with a clean cloth to remove any residue.
- Seal the jars while the chutney is still warm, ensuring the lids are tightened properly to ensure a vacuum seal as the chutney cools.
- Allow the jars to cool completely at room temperature. Check the seals after 24 hours to ensure the lids are properly sealed; the center of the lids should not flex up and down when the center is pressed.
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06/10/2024 12:05 pm GMT
