Cranberry Chutney / Cranberry Relish Recipe

Cranberry Chutney/Relish/Chaatni

Cranberry Chutney/Relish/Chaatni

Unfortunately, it’s the end of cranberry season in North America. The good news is that they’re on sale at your grocery store so stock up now. (They hold up well frozen).

Cranberries are the alpha dogs of berries. Whatever you add them to, they will be the hero adding brightness and acidity. When making this type of chutney no other acidic elements like lemon, lime or vinegar are necessary. Try the finished product on top of pinto bean burgers, turkey burger, meatloaf or dals.

Servings: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
1 cup fresh or frozen cranberries
1 cinnamon stick
2 oz raisins
1 T ginger paste
½ cup sugar
1 cup water

Method: Bring water & sugar to a boil then reduce heat to low. Add in all other ingredients. Cranberries will begin to burst within a few minutes. The overall color will darken and the cranberries will lose their shine. Liquid should reduce. Final texture will be semi-thick. If you’d like a thinner relish, add more water at the beginning

3 comments on “Cranberry Chutney / Cranberry Relish Recipe

  1. […] This was exciting because it was a co-creation between my Dad and I. It’s more akin to an Indian chop or cutlet than a standard post-Thanksgiving sandwich. It features, turkey chopped small, mashed potatoes and a few other special ingredients. Serve sandwich with RoodonFood Cranberry relish. […]

  2. […] were already cooked, it was done in a matter of minutes. Serve it croquette style or on a burger. Cranberry relish is a great […]

  3. […] For both the rice and vegetables you’re going to cook till they’re about 75% done at first. Cook rice, 1 cinnamon stick and whole cardamom in a pot. In a deep pan, cook the onions until they begin to brown. Add cinnamom, cloves, cardamom powder, chilies and cook for another couple minutes. Next, toss in chopped ginger and garlic and cook for 2 minutes. Now add in potatoes, pinch of sugar, other veggies and remaining spices. Preheat oven to 350. When both rice an veggies are 3/4th done, turn them off. In an oven friendly pot add a layer of vegetables followed by a layer of rice. Spoon on a little of saffron/milk/yogurt mixture. Continue this layering process. The top layer should be rice. If needed, add in a little more water. Place in oven and cook for about 20 minutes. Remove. Serve hot with chutney. […]

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