ORANGE CHUTNEY

INGREDIENTS 3 navel oranges 2 ozs. ground ginger 1 pint malt vinegar 8 ozs. brown sugar 4 ozs raisins 1 oz salt 1 large onion pinch of black pepper 1/4 oz chilies, crushed

METHOD: 1. Grate yellow orange skins, remove pith, skin and pips, cut oranges into small pieces. 2. Peel and chop onion. 3. Put all into an enamel pan with the sugar, cleaned raisins, ginger, chilies, vinegar, salt and pepper. 4. Bring to the boil, stirring well, then simmer gently until the fruit is reduced to a pulp - about 40 minutes. Stir often to prevent sucking. 5. Pour off into hot jars and cover immediately. The large South African navel oranges are best for this chutney as they are very juicy and have few pips. This is a 'sweet and hot' pickle but you can use less ginger if you like the milder flavour.