Orange and Onion Chutney
By: Julia Konovalova (Imagelicious)
Orange and Onion Chutney
By: Julia Konovalova (Imagelicious)
Directions
- Heat up the oil over medium heat in a medium saucepan.
- Add the thinly sliced onion and sauté stirring occasionally for about 10 minutes until the onion is soft and translucent. Make sure that it doesn’t burn.
- While the onion is cooking, juice one Sunkist® Navel orange.
- Zest quarter the second orange to get about 1 tablespoon of zest.
- Cut off the rind of the second orange, make sure to cut off all the white parts.
- Chop the orange into 1/2-1/3” pieces.
- Once the onion is soft and translucent, add the rest of the ingredients and mix well.
- Bring the pot to boil, reduce the heat and let simmer for about 10 more minutes until everything is cooked.
- Increase the heat to high and cook on high for another 3-4 minutes, constantly stirring until most of the juices are evaporated.
- Transfer to a jar and serve with cheese and crackers.
