This time of the year, we’re always looking for healthy shortcuts in the kitchen to have flavorful, wholesome meals. As we get closer to Thanksgiving, Diwali and Christmas we crave for cozy meals with lots of holiday favorite ingredients. Nothing says Autumn like cranberry. When we came to United States decades ago, cranberry was one of the first ingredient I was introduced to. I accepted it wholeheartedly and loved it at first bite. This tasty chutney with a few Indian flavors is by far the most favorite way to eat. Its versatile and can be used in so many ways. Serve it for your traditional thanksgiving meal or as part of your cheese board or even a sandwich spread.
NOTE:
- I like this chutney a bit hot. And prefer a strong ginger, cayenne flavor. Use half the quantities of cayenne and ginger for milden flavor.
Ingredients
- 12-14 oz bag fresh cranberries, organic preferred
- ½-1 teaspoon cayenne or hot chili powder
- 1 inch minced ginger, for milder slice the ginger or mince for regular strong taste** see notes
- ½ teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 2 tablespoons raw apple cider vinegar, unfiltered preferred
- 3-4 tablespoons coconut or brown sugar
- In a heavy sauce pan bring the apple cider vinegar, sugar and cranberries to a boil. Reduce heat and simmer until sugar dissolves 2-3 minutes.
- Add cloves, the ginger**, cayenne**, cinnamon. Simmer for 15 minutes or until the cranberries start to pop and soften, stirring occasionally. The chutney will start to thicken as it cools.
- Once cool save in a clean glass jar. Serve with any Indian curry, Indian bread like chapati or paratha, sandwich spread with sharp cheese like cheddar or part of a cheese board with cheese and crackers.
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