Cranberry Chutney Recipe

Name: Cranberry Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-2 tablespoons vegetable oil; 1 1/2 tablespoons dark brown mustard seeds; 1 large onion, chopped; 8-10 cloves garlic, minced; 1/2 cup minced ginger; salt and pepper to taste; 1/2 cup cider vinegar, plus more to taste; 36 ounces fresh cranberries; 2 sweet, crisp apples, peeled and chopped (such as Fuji); 1 Granny Smith apple, peeled and chopped; 2 ripe pears, peeled and chopped; 2 cups golden raisins; 1 tablespoon lemon zest; 1 juice of 1 lemon, plus more to taste; dried chile pepper flakes, to taste; 1 cup dark brown sugar, plus more to taste; 1/2 cup orange juice, plus more to taste

Servings: persons

1-2 tablespoons vegetable oil
1 1/2 tablespoons dark brown mustard seeds
1 large onion, chopped
8-10 cloves garlic, minced
1/2 cup minced ginger
salt and pepper to taste
1/2 cup cider vinegar, plus more to taste
36 ounces fresh cranberries
2 sweet, crisp apples, peeled and chopped (such as Fuji)
1 Granny Smith apple, peeled and chopped
2 ripe pears, peeled and chopped
2 cups golden raisins
1 tablespoon lemon zest
1 juice of 1 lemon, plus more to taste
dried chile pepper flakes, to taste
1 cup dark brown sugar, plus more to taste
1/2 cup orange juice, plus more to taste

1
Heat a large heavy bottomed pot or Dutch oven over medium high heat. Add the oil and the mustard seeds. When the mustard seeds have finished popping, add the onions with a pinch of salt. Cook, stirring occasionally, until brown, about 10-15 minutes.
2
Add the garlic and ginger with another pinch of salt and cook for another 5 minutes.
3
Deglaze the pan, scraping up any browned bits, with the cider vinegar.
4
Let the cider vinegar cook down a bit and then add the remaining ingredients. Bring to a boil and the reduce to a simmer. Let cook for 45 minutes, until all cranberries have popped and the sauce has thickened.
5
Add salt and pepper to taste. Then, and this is crucial, begin tasting for additional ingredients. At this point-preferably a day or 2 before serving, the chutney will be particularly sharp, so you should expect that. Having said that, you do want a nice balance of sweet with the tart and bitter. I added more cider vinegar and more sugar to mine.

833

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1-2 tablespoons vegetable oil, 1 1/2 tablespoons dark brown mustard seeds, 1 large onion, chopped, 8-10 cloves garlic, minced, and more.

Yes, Cranberry Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cranberry Chutney

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