Tangerine Chutney
Serves: 5
Lelia Marks
1 January 1970
Based on User reviews:
49
Spice
63
Sweetness
43
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
9 small
Tangerine (seedless, unpeeled)3 tbsps
Red Wine Vinegar1 tbsp
Dry Mustard1 tsp
Salt1.5 cups
Pepper Jelly (red jalapeño)Directions:
1
Finely grate enough peel off tangerines to measure 3 tablespoons
2
Using small sharp knife, cut all peel and white pith off tangerines
3
Working over large sieve set in bowl, cut between membranes, releasing segments into sieve
4
Place in refrigerator and let segments drain at least 2 hours and up to 6 hours
5
Stir vinegar, mustard, and salt in medium bowl until mustard dissolves
6
Mix in jelly, marmalade, and 3 tablespoons grated tangerine peel
7
Cover and chill chutney base up to 6 hours
8
Gently fold tangerine segments into chutney base and serve
9
Finely grate enough peel off tangerines to measure 3 tablespoons
10
Using small sharp knife, cut all peel and white pith off tangerines
11
Working over large sieve set in bowl, cut between membranes, releasing segments into sieve
12
Place in refrigerator and let segments drain at least 2 hours and up to 6 hours
13
Stir vinegar, mustard, and salt in medium bowl until mustard dissolves
14
Mix in jelly, marmalade, and 3 tablespoons grated tangerine peel
15
Cover and chill chutney base up to 6 hours
16
Gently fold tangerine segments into chutney base and serve