Cranberry Chutney

"My sister made this for Thanksgiving. It was wonderful! It will certainly be on our Thanksgiving table for many years to come."
 
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Ready In:
25mins
Ingredients:
10
Serves:
10
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ingredients

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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

  1. 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]
     
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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.
 
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