Prep the oranges. Wash and dry them. Zest one orange to get about 1 tablespoon of zest. Then peel all the oranges, remove as much white pith as you can, and cut the segments into bite-size pieces. Catch the juice—don’t waste that flavor.

Prepare the aromatics. Peel and finely chop the ginger. Finely dice the red onion. If using chili, remove seeds for a milder chutney and mince it small.

Start the base. In a heavy-bottomed pot, combine the brown sugar, granulated sugar, vinegar, and water. Warm over medium heat, stirring until the sugar dissolves.

Add the fruit and spices. Stir in the orange pieces and any collected juice, orange zest, ginger, onion, raisins, cinnamon, cloves, cardamom, chili (if using), and salt.

Simmer gently. Bring the mixture to a soft boil, then reduce to a gentle simmer. Cook uncovered for 35–50 minutes, stirring occasionally so it doesn’t catch. You’re aiming for a thick, glossy consistency with tender fruit.

Check the texture. Drag a spoon across the bottom of the pot. If the chutney parts briefly and you see the base of the pan before it flows back, it’s ready. It will thicken more as it cools.

Balance the flavor. Taste and adjust. Add a pinch more salt for roundness, a splash of vinegar for brightness, or a spoon of sugar if your oranges were very tart.

Cool and jar. Let cool for 10–15 minutes, then ladle into clean, warm jars. Seal and let cool fully before refrigerating.

Rest for best flavor. The chutney is good right away, but it becomes great after 24–48 hours as flavors meld.