Rosemary Orange and Lime Chutney
Chutney originally comes from India, where fruits and spices are combined to create sauces for flavoring dishes. This rosemary orange and lime chutney is a modern twist on traditional Indian chutneys, enriched with fresh citrus flavors and aromatic spices. Imagine the scent of freshly squeezed orange and lime filling the kitchen, while the slightly piney aroma of rosemary fills the air. The secret to its preparation lies in slow cooking and the freshness of the ingredients, creating a perfect harmony of flavors. This chutney is a perfect choice for grilled meats, cheeses, or even as a delicious addition to sandwiches.
Ingredients for this recipe
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Preparation Steps
1
Prepare all the ingredients. Peel the oranges and limes, then dice them into small pieces. Make sure to remove the white pith, as it can make the chutney bitter.
2
Peel the red onion, ginger, and garlic, then finely chop all three ingredients. This ensures that the flavors blend well during cooking.
3
In a medium-sized saucepan, heat the apple cider vinegar, then add the brown sugar. Stir until the sugar is completely dissolved.
4
Add the chopped onion, ginger, and garlic to the saucepan. Cook over medium heat for 5 minutes, until the onion softens and the aromas combine.
5
Then, add the orange and lime, along with the rosemary sprigs, salt, and black peppercorns. Stir well to combine, then cook over low heat for 30-35 minutes, stirring occasionally, until the chutney thickens.
6
Once it has reached the desired consistency, remove the rosemary sprigs. Taste, and if necessary, season with a little more salt or lime juice.
7
Let the chutney cool, then transfer it to a clean, airtight jar. It can be stored in the refrigerator for up to two weeks.
