Let's talk about orange chutney, the zesty little condiment that's about to be your kitchen's new star. This sweet-tangy-spicy wonder is basically a flavor party in a jar. Think of it as marmalade's cooler, more versatile cousin. The real charm of this orange chutney recipe is how it combines simple ingredients to create something so gourmet. Fresh oranges and their zest bring a sunny, citrusy punch, while ginger and chili add that spicy kick. A touch of vinegar or lemon juice keeps it tangy, and sugar ties it all together like the ultimate flavor BFF. Versatility? Check. Serve it with crackers and cheese for a chic snack, spread it on toast for an elevated breakfast, or pair it with grilled meats and seafood for that fancy-dinner vibe. if you're ready to level up your condiment game, orange chutney is here to shine. Easy to make, packed with flavor, and gourmet, this recipe is citrus magic in every bite. Time to get your zest on!

• 4 oranges
• 1 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/4 tsp hing
• 2 dried chilies
• 1/2 cup sugar
• Salt
• 2 tbsp vinegar

• Let's zest up your condiments game with orange chutney a tangy, sweet, and spicy delight that pairs perfectly with everything from parathas to toast. This orange chutney recipe is the ultimate flavor bomb, so let's get started!
• Begin by peeling 4 large oranges, removing the pith and seeds, and chopping the juicy segments into small pieces. Keep all that citrusy goodness ready to roll.
• In a pan, heat 1 tablespoon of vegetable oil over medium heat and toss in 1 teaspoon of mustard seeds. Let them pop like confetti to kickstart the flavor party.
• Add 1 teaspoon of cumin seeds, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, and ¼ teaspoon of hing (asafoetida) to the pan.
• Stir for a few seconds to wake up those spices.
• Now, throw in the chopped oranges along with a pinch of salt to balance the flavors.
• Stir well and let it cook down for about 5 minutes until the oranges soften and start releasing their juices.
• Mix in 1/2 cup of sugar and 2 dried chilies, stirring until the sugar dissolves and blends into the orangey base.
• Pour in 2 tablespoons of vinegar to add a tangy kick and preserve the chutney's vibrant flavor.
• Cook everything on low heat for 10-12 minutes, stirring occasionally, until the mixture thickens into a luscious, sticky chutney.
• Taste and adjust the salt or sweetness if needed, because balance is key. Let it cool before transferring to a clean jar.
• Serve this bold and beautiful recipe of orange chutney with your favorite snacks, or slather it on anything for an instant flavor upgrade!