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Cranberry Chutney

Crimson red with a bright fruit flavor, this chutney is a great condiment for all curries.

Recipe information

  • Yield

    yields 2 cups

Ingredients

1 tablespoon vegetable oil
2 cups chopped onions
1/2 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon white or cider vinegar
1 tablespoon grated peeled ginger root
1 teaspoon grated lemon or orange peel
Pinch of cayenne
1 16-ounce can of whole-berry cranberry sauce

Preparation

  1. Step 1

    In a saucepan on medium-high heat, warm the oil and cook the onions, salt, and pepper, until the onions are translucent, about 5 minutes. Add the vinegar, ginger, citrus peel, and cayenne and simmer for 10 minutes, stirring occasionally. Add the cranberry sauce and stir well.

    Step 2

    Serve warm, at room temperature, or chilled. The chutney will keep in the refrigerator for at least a month.

  2. Serving ideas

    Step 3

    A dollop of Cranberry Chutney makes Curried Cauliflower & Chickpea Soup (page 120) absolutely delicious. Try a dollop on Baked Acorn Squash Crescents (page 198) or Roasted Sweet Potatoes (page 197), or next to Indian Potato Salad with Cilantro Omelet (page 106).

Cover of the cookbook Moosewood Simple Suppers with a red floral motif.
From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.
TagsChutneyCondimentSideDinnerVeganVegetarianGluten FreeNut FreeDairy FreeQuickEasyThanksgivingCookbooks
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