Tangerine Chutney
By: Carrie Barr
Published: Saturday, December 5, 2009 - 1:24am

Ingredients




9 smalls seedless tangerines, unpeeled
3 tablespoons red wine vinegar
1 tablespoon dry mustard
1/4 teaspoon salt
1 1/2 cups red jalapeño pepper jelly
3/4 cup tangerine, orange, or lemon marmalade

Preparation

1 Finely grate enough peel off tangerines to measure 3 tablespoons. Using small sharp knife, cut all peel and white pith off tangerines. Working over large sieve set in bowl, cut between membranes, releasing segments into sieve. Place in refrigerator and let segments drain at least 2 hours and up to 6 hours. 2 Stir vinegar, mustard, and salt in medium bowl until mustard dissolves. Mix in jelly, marmalade, and 3 tablespoons grated tangerine peel. Cover and chill chutney base up to 6 hours. 3 Gently fold tangerine segments into chutney base and serve.

About


Adapted from Bon Appétit   | December 2005 by Bruce Aidells and Nancy Oakes