I made this chutney some time last year and being the big procrastinator that I am, I’ve finally found the inclination to post it. I had Ghost Peppers in my pantry which is why when Manini posted this recipe at ‘Kenzy’s Kitchen Korner’, a Facebook food forum, I was sure I would recreate it. I asked Grumpy and Anu whether they would prefer this preparation sweet (like jam) or tangy, sweet and spicy (like chutney). They, in unison, said, ‘chutney’, so chutney it was! The three main elements of the recipe (orange, ginger and ghost pepper) blend beautifully and the fragrance of the cinnamon gently hits your olfactory receptors every time you eat the chutney. Do give this superb recipe a try, you won’t regret it. I know I didn’t! This one’s a keeper!
2 cups fresh orange juice, strained
1 cup orange segments
1 teaspoon red chili flakes
1 dry, smoked Ghost pepper / Bhut Jolakia chili, very finely chopped (I discarded the seeds)
25 grams ginger, very finely chopped
100 grams sugar
1 teaspoon salt
- In a non-stick pan add orange juice, orange
segments, salt and sugar.
- When it comes to a boil, add cinnamon, ginger,
red chili flakes and continue simmering till it begins to turn slightly
- Add the finely chopped Ghost pepper chili and
- Allow the chutney to get thicker. (Please keep
in mind not to thicken it too much as it will further thicken when it
- When desired consistency is achieved, remove
from fire. Discard the cinnamon stick and empty the chutney into a bowl or a sterilized glass jar and
allow it to cool down. Do NOT cover it with a lid until it cools.
-- This quantity yields approximately 250 grams of chutney.
-- This can be stored in the fridge for a minimum of 10 - 15 days.
- IMPORTANT WARNING: When you handle Ghost Peppers do NOT handle them with the naked hand. Please don a pair of gloves to handle them.
- Instead of a knife I used a pair of sharp scissors and snipped the Ghost Pepper into teeny-weeny bits. Because I had to hold the chili for a while to chop it very fine, I could feel the heat of the chili penetrate even through the gloves. No, it did not burn my fingers at all but if you hold the chili long enough to snip it and you will feel the heat through the gloves. I kid you not! Felt so weird.
- I only used one Ghost Pepper and I found the spice factor perfect but if you want spicier chutney use ½ or 1 more Ghost Pepper.
- Please do not thicken the chutney too much at the end of the simmering process as it will further thicken once it cools down If it is too thick it will be quite difficult to empty out into the bowl or glass jar.
- Please do not cover the hot chutney with a lid as you don’t want moisture from under the lid falling into the chutney. The chutney won’t keep for long if that happens.
- Please strain the juice to ensure there are no pips in it. Also ensure that the orange segments do not have any pips.
- I haven’t seen the original recipe but I’m told it belongs to Farah Pasha. It was recreated by Manini Lalbhai Badlani, whose post at my Facebook forum inspired me to try this. :-) Thank you gals, this one was awesome!
- I have made changes to the original recipe in regard to proportions of certain ingredients. I have added cinnamon as I felt it would give the chutney a warm, woody aroma. I've added just a wee bit because I did not want the aroma to be too overpowering.
- If you wish to turn this recipe into a jam instead of chutney, increase the sugar quotient and decrease the chili quotient to your liking.
- If you wish to see full sized photographs of the small photographs shown at the blog (of the ingredients and process), please click on the photographs to enlarge them.
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