Simple Way to White Chutney Recipe

Cranberry Ginger Chutney

Chutney recipe in bangladeshi style.

Recipe Summary Cranberry Ginger Chutney

This chutney is sweet and spicy. Years ago a friend gave it to me after she served it at Thanksgiving and it has become a holiday staple. I have made it up to 4 days in advance and it keeps beautifully. After the holiday I have put it over vanilla ice cream; sounds strange but also delicious.

Ingredients | White Chutney Recipe

1 ¼ cups white sugar

1 cup orange juice

1 cup white wine vinegar

¼ cup chopped fresh ginger

1 tablespoon orange zest

1 shallot, minced

2 cinnamon sticks

⅛ teaspoon salt

2 (12 ounce) packages cranberries

1 teaspoon vegetable oil

2 teaspoons mustard seeds

Directions

Combine sugar, orange juice, vinegar, ginger, orange zest, shallot, cinnamon sticks, and salt together in a skillet; bring mixture to a boil. Cook and stir until mixture thickens and sugar has dissolved, 8 to 10 minutes. Add cranberries; continue cooking and stirring until cranberries pop, about 10 more minutes. Remove from heat.

Heat vegetable oil in a small pan over medium heat; add mustard seeds. Cook and stir until mustard seeds begin to toast and pop, 1 to 2 minutes. Stir seeds into chutney. Serve chilled or at room temperature.

Info | White Chutney Recipe

prep: 15 mins cook: 20 mins total: 35 mins Servings: 12 Yield: 12 servings

TAG : Cranberry Ginger Chutney

Side Dish, Sauces and Condiments Recipes, Relish Recipes, Cranberry Relish Recipes,