Chutneys—thick sauces made with a variety of fruits, spices, and sometime vegetables—originate in India around 500 BCE. British living in the region in the 1700s took chutney recipes home and made them with traditional English fruits such as apples, with raisins and currants common additions. Chutneys can include many local fruits; this recipe stars cranberries, an important food crop in Massachusetts. Made with warm and savory spices such as cinnamon, ginger, and allspice, these flavors enhance many holiday meals, with chutney complementing a wide variety of meats.
Recipe Servings: 20
Prep Time
5 minutes
+ 15 minutes resting
+ 15 minutes resting
Cook Time
10 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Combine water and sugar in medium pot, bringing mixture to a boil over medium heat.
- Add cranberries, apples, cider vinegar, raisins, and spices.
- Bring mixture to a boil; then reduce heat and let simmer about 10 minutes. Stir often.
- Transfer mixture to large mixing bowl and cover with plastic wrap.
- Let mixture cool to room temperature, about 10–15 minutes; then place in refrigerator.
- Prior to serving, set out chutney and let come to room temperature.
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