Easy cranberry chutney
Chutney is a sweet-and-savory jam that is popular in East Indian cooking. This cranberry version is tart and crisp. As you might expect, it is delicious with roast turkey or chicken, but also brushed on grilled cauliflower steaks as a vegetarian main dish or flavorful side. It also makes a standout appetizer. Just slather it on top of a block of reduced-fat cream cheese and serve with raw veggies and crackers.
4 cup(s), fresh
Uncooked red onion(s)
1 small, minced
Packed brown sugar
¾ cup(s), dark-variety
2 Tbsp, fresh, peeled, minced
Red pepper flakes
- In a medium saucepan, combine all ingredients; bring to a simmer, stirring frequently, over high heat.
- Reduce heat to low and continue simmering, slowly, until thickened and almost jam-like, stirring occasionally, about 20 to 25 minutes. Pour into a glass or nonreactive, heat-safe bowl.
- Refrigerate until chilled and then cover and store in refrigerator for up to 2 weeks. Yields about 2 1/2 tablespoons per serving.