Cranberry Chutney

It’s Fall and, therefore, cranberry season with fresh cranberries easily available in the market. The perfect time to make some Cranberry Chutney. Cranberries are tart and unpleasant to bite into even when they are fully ripe. What better way to tame their tartness with sweetness and spices with this simple recipe? Add this spicy, sweet and sour chutney to your Thanksgiving feast. It’s also the perfect condiment to make sandwiches with Turkey leftovers.

 

 

Ingredients

12 oz bag of Fresh Cranberries bag (around 3 cups)
1 cup brown sugar
1 tbsp Ginger, finely grated
1 cup Apple Cider Vinegar
1/2 tsp Chili flakes
2 Green Cardamoms
1 tsp Nigella seeds

Cooking Cranberry Chutney

Step 1
Mix all the ingredients in a 2 or 3 quart, heavy bottomed saucepan and cook on medium heat.

Step 2
Cook, stirring occasionally until you’ll hear the Cranberries pop (within a few minutes), and the liquid will start to cook down.

Step 3
Continue cooking on low for another 10-12 minutes and the chutney should be ready. If it seems a little runny, note that it will thicken further when it cools.

For best results, chill it for at least 4-6 hours before serving to allow all the flavors to come together.

Curry on!