Sig's Tea Eggs with Orange and Blueberry Chutney
Sig's Tea Eggs with Orange and Blueberry Chutney

Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a special dish, sig's tea eggs with orange and blueberry chutney. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Sig's Tea Eggs with Orange and Blueberry Chutney is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Sig's Tea Eggs with Orange and Blueberry Chutney is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have sig's tea eggs with orange and blueberry chutney using 15 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Sig's Tea Eggs with Orange and Blueberry Chutney:
  1. Make ready chutney
  2. Take 2 each apple and oranges peeled and chopped
  3. Get 125 grams raisins
  4. Get 60 grams sugar
  5. Prepare 1/2 tsp salt
  6. Prepare 1 tsp ground ingwer
  7. Prepare 1/4 tsp ground nutmeg
  8. Get 1/8 litre red wine vinegar
  9. Take 250 grams blueberry jam
  10. Take 2 tbsp orange marmalade
  11. Make ready tea eggs
  12. Prepare 8 eggs
  13. Get 2 tsp salt
  14. Prepare 3 tbsp black tea
  15. Take 1 tbsp mixed spices like star aniseed,cinnamon,pepper, fennel, cloves
Instructions to make Sig's Tea Eggs with Orange and Blueberry Chutney:
  1. Peel and chop apples and oranges boil gently with all ingredients of chutney until thick, add the jam and marmalade and reheat gently, set aside to cool keep in jar to serve with eggs
  2. Boil the eggs in a litre salted water for ten minutes. Roll eggs onto a table to carefully crack the shell, do not peel. Again boil in a litre of fresh water water add salt tea and spices. Boil until the shell has taken on a dark colour, turn of the heat, leave the eggs stand for about 30 minutes in teawater peel the eggs leaving the membrane between egg and shell intact, serve with the chutney

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