Fresh, sprightly — and so easy to make.
Recipe information
Yield
Makes about 3 cups
Ingredients
9 small 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
Step 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.
Step 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.
Step 3
Gently fold tangerine segments into chutney base and serve.
