Crimson red with a bright fruit flavor, this chutney is a great condiment for all curries.
Recipe information
Yield
yields 2 cups
Ingredients
Preparation
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.
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).
