CRANBERRY BLACK PEPPER CHUTNEY
Categories Condiment/Spread Berry Side Christmas Thanksgiving Quick & Easy Cranberry Fall Shallot Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 cup
Number Of Ingredients 8
Steps:
- Cook shallot in butter in a 1 1/2-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 3 to 5 minutes. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, until berries have burst and chutney is thickened, about 20 minutes. Cool to room temperature.
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Akande Gaffar
[email protected]I'm allergic to cranberries. Is there a way to make this chutney without them?
Razzy Boy
[email protected]This chutney sounds like a lot of work. I'm not sure if I have the time to make it.
Fahad Engineer
[email protected]I'm not sure how I feel about the combination of cranberries and black pepper. I might have to try it before I decide if I like it.
MOXIE
[email protected]I love the idea of using black pepper in a chutney. I bet it adds a really unique flavor.
Ella Stemp
[email protected]This chutney sounds delicious. I'm going to make it for my next party.
Irfan Kakar
[email protected]I'm always looking for new and interesting chutney recipes. This one definitely fits the bill! I can't wait to try it.
Md mamon Miya
[email protected]This chutney is the perfect balance of sweet and savory. I love the way the flavors complement each other.
jacob means
[email protected]I've never made chutney before, but this recipe was so easy to follow. I'm so glad I tried it!
Adhy pLayZ„ÉÖ
[email protected]This chutney is a great gift idea. I made a few jars for my friends and family and they all loved it.
Babar Nawaiz
[email protected]I love the beautiful color of this chutney. It's so festive and perfect for the holidays.
Arslan m M
[email protected]This chutney is so easy to make. I had it ready in under 30 minutes.
JOHN NJOROGE
[email protected]I'm not a huge fan of cranberries, but I actually really enjoyed this chutney. The black pepper mellows out the tartness of the cranberries and makes it much more palatable.
Harun rosid Rosid
[email protected]I made this chutney for Thanksgiving and it was a huge success. My family loved the tangy, sweet, and spicy flavors.
Lamiha Jannat
[email protected]This is a great recipe for using up leftover cranberries. I had a bag of cranberries that was starting to get old, and this chutney was the perfect way to use them up.
Omikunle Daniel
[email protected]I love the unique flavor combination of cranberries and black pepper. This chutney is the perfect addition to a cheese plate or charcuterie board.
Mansoor Sial
[email protected]This chutney was a hit at my last dinner party! The sweet and savory flavors were perfectly balanced, and the black pepper added a nice touch of spice. I'll definitely be making this again.