This wonderful chutney was taught to me by Chef Sebastian. He made it to go with a flan, but I decided to adapt it and serve it as a chutney for cheese and foie gras and as a thick vinaigrette for fish or poultry. It takes minutes to make and the result is fantastic.
Orange and Grapefruit Chutney
01 juicy Orange
01 Pink Grapefruit
01 teaspoon of Honey
01 pinch of Salt
01 pinch of Cayenne Pepper (optional)
Peel the orange and grapefruit as seen in the photo. Place it in a covered plate and microwave it for about 2 minutes. This will soften the flesh and you will be able to scoop it out with the help of the tip of the vegetable peeler. Keep out any white part.
Place it on a heavy bottom sauce pan over medium heat and stir it until it thickens. When it has achieved a good thickness, add the honey, the salt, and the cayenne. Keep on stirring until you get a jam like consistency.
If you want to serve it as a sauce after the jam is done, add some rice wine vinegar and some olive oil to achieve desired consistency.