Sunday, 20 January 2013

Cranberry Chutney Indian Style

Baby it's cold outside...

So stay in and make cranberry chutney to slather on slices of fresh bread. Eat with cheese or cold leftover meat for supper. Be lazy. And moreishly so...

Cranberry Chutney
Ingredients :
250g Cranberries
2 tbsp of raisins
1 Red onion
3 garlic cloves
½ tsp cayenne
1 tsp Ground ginger
1 tsp Worcestershire sauce
1 tsp Garam masala
2 tbsp Maple syrup
2 tbsp Cider Vinegar

1 tbsp Canola or sunflower oil

Salt and pepper to taste


Dice the onion and garlic. Add the oil to the saucepan and fry onions, garlic and dry spices together on medium heat, stirring continuously until it becomes soft and translucent. Rinse the cranberries and add to the saucepan. Put the lid on(to avoid splattering)and stir every 3-5 minutes crushing the softened berries along the sides of the pan with a wooden spoon. When most of the berries have reduced, add the raisins along with Worcestershire sauce, maple syrup, cider vinegar and salt and pepper. Stir. Taste and adjust seasoning if necessary (add more vinegar or maple syrup depending on taste sought after: sweet or sour. Lower heat and let simmer for 15 - 20 minutes. Then store in sterilised jars and refrigerate. Will last for 6 months.

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