Steps to Prepare Ginger Chutney By Venkatesh Bhat

Cranberry Ginger Chutney

Ginger chutney or allam chutney for idli, dosa, pesarattu, roti and chapathi.

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 | Ginger Chutney By Venkatesh Bhat

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 | Ginger Chutney By Venkatesh Bhat

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,

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Ginger Chutney By Venkatesh Bhat - Venkatesh bhat makes gobi manchrian the all time favourite starter that all age group loves.one of the most ordered dish in.