Cranberry Chutney
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 1 tablespoon peanut oil
- 1 small vidalia onion, chopped
- 1 cinnamon sticks, cut in half or 1 tablespoon cinnamon
- 1 teaspoon curry
- 1 cup white sugar
- 1 cup brown sugar
- 1⁄2 cider vinegar
- 2 -3 apples (cored and chopped) or 2 mangoes (cored and chopped)
- 1 lb cranberries
- 1 teaspoon mustard seeds
directions
- Heat 1 tsp peanut oil in pan, add onion and cook until soft, about 8 minutes.
- Add curry, cinnamon and cook for 1 minute.
- Stir in sugars and vinegar, bring to boil.
- Add magoes or apples and cook, stirring occasionally until softened.
- Add cranberries and cook over medium heat for 10 minutes, crushing cranberries against the side of the pan.
- Heat rest of peanut oil in small skillet , add the mustard seed and cook until the begin to pop. Add to chutney.
- I let it cook on low for 1-2 hours, not sure if that helped, but it sure tasted good!
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Reviews
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From my point of view, anytime of year is great for having a cranberry chutney or sauce ~ That's why I freeze enough cranberries during the winter holiday season to last me through the year! So making this chutney was a definite to-do now, & am so glad I did 'cause, although I do like the sweet cranberry sauces, this is a very nice change from that, & I did use 2 good size apples along with 1 mango! Thanks for sharing this very nice keeper recipe! [Made & reviewed in new Kids on the Block tag]
RECIPE SUBMITTED BY
Single mom of 3 children; 7 grandchildren; live alone with my dog, Bailey. Love collecting cookbooks. My children tell people I have 4,000 cookbooks! Trying to make the move to online cookbooks. I currently work in the admissions office of a two-year college; planning to retire in the next year. Favorite cookbook? not sure I can name just one.