CRANBERRY, GINGER AND LEMON CHUTNEY
Steps:
- 1. Grate the yellow zest from the lemon. Using a small sharp paring knife, cut away and discard the thick white pith. Cut the lemon crosswise in half and pick out the seeds. Dice the lemon into 1/4 inch pieces. 2. In a medium nonreactive saucepan, combine the cranberries, diced lemon and zest, sugar, ginger, onion, garlic, jalapeno, cinnamon stick, mustard and salt. Bring to boil over medium heat, stirring often to help dissolve the sugar. Reduce the heat to low and simmer until the sauce is thick and the cranberries have burst, 10 to 15 minutes. Cool completely. The chutney can be prepared up to 1 week ahead, covered tightly and refrigerated. 3. Remove the cinnamon stick just before serving. Serve at room temperature.
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Khanfariy Abass
[email protected]I'm so glad I found this recipe! It's the perfect chutney to serve with my Thanksgiving turkey.
Dante Olavi
[email protected]This is a great recipe for a quick and easy chutney. It's perfect for a weeknight meal.
Matiullah Saab
[email protected]I love this chutney! It's the perfect addition to my cheese platter.
MD Ashikul Islam
[email protected]This chutney is easy to make and it's a great way to use up leftover cranberries. I'll definitely be making it again.
Jordan Griffin
[email protected]I'm not a big fan of chutney, but this one is really good. I especially like the ginger and lemon flavors.
Rafiq Hadwar
[email protected]This chutney is delicious! It's the perfect addition to my holiday table.
Mason Parrack
[email protected]I found this chutney to be a bit too sweet for my liking. I think I'll try adding less sugar next time.
Eli Villas
[email protected]This chutney is a bit spicy for my taste, but I still enjoyed it. Next time I'll use less ginger.
VIVIAN LIHAVI
[email protected]I've made this chutney several times and it always turns out great. It's a great way to use up leftover cranberries.
karimullah stanikzai
[email protected]This chutney is the perfect balance of sweet and tangy. It's not too sweet, and the ginger and lemon add a nice tartness.
Ali Asghar786
[email protected]I love the vibrant color of this chutney. It really adds a pop of color to any dish.
Paul Weaver
[email protected]This is one of my favorite chutney recipes. It's so easy to make and always turns out delicious.
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[email protected]I made this chutney for a recent party and it was a hit! Everyone loved the unique flavor combination.
francisco chavez
[email protected]This chutney is a delightful blend of sweet, tangy, and spicy flavors. It's the perfect accompaniment to a variety of dishes, from grilled meats to roasted vegetables.