Cranberry Chutney – a delicious recipe with vegetable oil, onions, salt, black pepper, white, ginger root. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a saucepan on medium-high heat, warm the oil and cook the onions, salt, and pepper, until the onions are translucent, about 5 minutes.
2
Add the vinegar, ginger, citrus peel, and cayenne and simmer for 10 minutes, stirring occasionally.
3
Add the cranberry sauce and stir well.
4
Serve warm, at room temperature, or chilled.
5
The chutney will keep in the refrigerator for at least a month.
6
A dollop of Cranberry Chutney makes Curried Cauliflower & Chickpea Soup (page 120) absolutely delicious.
7
Try a dollop on Baked Acorn Squash Crescents (page 198) or Roasted Sweet Potatoes (page 197), or next to Indian Potato Salad with Cilantro Omelet (page 106).
85
kcal
Calories
4
g
Fat
12
g
Carbs
1
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 2 cups chopped onions, 1/2 teaspoon salt, 1/8 teaspoon black pepper, 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.
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