- 6 large oranges
- 3 medium onions, finely chopped
- 600ml distilled malt vinegar
- 3 red chillies, deseeded and finely chopped
- 3 garlic cloves, crushed
- 50g fresh ginger, finely grated
- 1tbsp black mustard seeds
- 3 large star anise
- 25 green cardamom pods, cracked open
- 350g caster sugar
- 100g light soft brown sugar
- 1tsp salt
You’ll also need
- 5 x 250g jam jars with vinegar-proof lids, sterilised (see tip)
- Waxed discs, fabric discs, string or ribbon and labels, to decorate
- Slice the top and bottom off each orange and discard. Stand the oranges on a board and, working from top to bottom, slice off the peel in strips, making sure you remove all the white pith. Set the peel aside.
- Working over a bowl to catch the juice, cut the oranges into segments by slicing as close to the membranes as you can, then sliding them out on to a board. Set aside. Squeeze as much juice as you can from the remaining pulp and discard any pips.
- Cut the peel into chunky slices, then put them in a large, deep pan with the onions and vinegar and strain over the orange juice. Bring the mixture to a simmer, then cover and simmer for 30 min until the peel is soft.
- Cut the orange segments into chunks. Remove the pan lid and stir the oranges into the mixture with the remaining ingredients. Bring to the boil, then simmer for about 1 hr 30 min, stirring regularly and more frequently as the mixture thickens towards the end of cooking. It should have the consistency of jam (it will thicken a little more as it cools).
- Spoon the pickle into warm, sterilised jars, then cover with a waxed disc and the lid. Decorate with fabric tied on with string or ribbon, then write the instructions (see instruction label) on a label and secure.
Tip: Sterilise glass containers by washing them in very hot soapy water, then rinse in hot running water and drain. Put in an oven preheated to 140°C/fan 120°C/gas 1 until completely dry.
Instruction label: This pickle goes perfectly with cold ham or turkey, or serve it with curry instead of mango chutney. Keeps for 12 months.