Cranberry Chutney
66kcal
Ingredients
- 12 oz Cranberries
- 1 cup Brown Sugar
- 1 tbsp Ginger finely grated
- 1 cup Apple Cider Vinegar or other vinegar
- 1/2 tsp Chili flakes
- 2 Green Cardamoms
- 1 tsp Nigella seeds kalonji
Method
Combine the Ingredients
- Add the cranberries, brown sugar, grated ginger, apple cider vinegar, chili flakes, green cardamom pods, and nigella seeds to a 2–3 quart heavy-bottomed saucepan. Place the pan over medium heat and stir to combine.
Cook Until the Cranberries Pop
- As the mixture heats, the cranberries will begin to soften and pop within a few minutes. Stir occasionally as the fruit releases its juices and the liquid begins to simmer and reduce.
Simmer Until Thickened
- Reduce the heat to low and continue cooking for another 10–12 minutes, stirring occasionally. The chutney will gradually thicken as it cooks. If it seems slightly runny, don’t worry—it will thicken further as it cools.
For the best flavor, allow the chutney to cool and then refrigerate it for at least 4–6 hours before serving. This resting time allows the sweet, sour, and spicy elements to meld together, creating a more balanced and flavorful chutney.
Nutrition
Serving1tbspCalories66kcalCarbohydrates16gProtein0.2gFat0.1gSaturated Fat0.01gPolyunsaturated Fat0.02gMonounsaturated Fat0.01gSodium6mgPotassium52mgFiber1gSugar14gVitamin A31IUVitamin C3mgCalcium15mgIron0.2mg
Private Notes
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