Best 6 Cranberry Ginger Chutney With Thai Chiles Recipes
Tantalize your taste buds with a culinary journey to Southeast Asia with this tantalizing Cranberry Ginger Chutney with Thai Chiles. This vibrant condiment, hailing from Thailand, boasts a symphony of flavors that will elevate your meals to new heights. The tangy cranberries, the spicy kick of Thai chiles, and the aromatic ginger come together in perfect harmony, creating a chutney that is both versatile and delectable.
This easy-to-follow recipe will guide you through the process of crafting this delightful chutney, ensuring a flavorful addition to your culinary repertoire. With just a handful of readily available ingredients and a few simple steps, you'll have a jar of this tangy-sweet-spicy delight ready to enhance your culinary creations.
Explore the diverse uses of this versatile chutney. Use it as a dipping sauce for spring rolls, samosas, or pakoras. Add a dollop to your favorite grilled meats, fish, or tofu for an extra burst of flavor. Stir it into stir-fries, curries, or rice dishes for a tantalizing twist. Its vibrant flavor profile also makes it an ideal accompaniment to cheese platters, crackers, or even as a glaze for roasted vegetables.
Indulge in the culinary adventure that awaits you with this Cranberry Ginger Chutney with Thai Chiles. Its versatility and delectable flavor will make it a staple in your kitchen, adding a touch of Southeast Asian flair to your meals. Get ready to embark on a flavor journey that will leave your taste buds craving more!
CRANBERRY-GINGER FIVE-SPICE CHUTNEY
Provided by Maneet Chauhan
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a medium saucepan over medium-high heat. Add the spice blend; when the seeds start to crackle and toast, add the cranberries. Stir in the brown sugar, vinegar, ginger and chili powder. Bring to a boil, then reduce to a simmer and cook until the cranberries have softened and the liquid is reduced by half, about 15 minutes.
- Season the chutney with salt. Transfer to a bowl and refrigerate until cold, about 1 hour. Serve chilled.
CRANBERRY-GINGER CHUTNEY
Provided by Food Network
Categories condiment
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- In a medium pot, boil the cranberries and 1 cup water until the berries start to pop, 5 to 7 minutes. Simmer on medium-low heat for 10 minutes. Add the sugar, garlic, ginger, lemon zest and salt, and simmer for another 20 minutes.
MUM'S CRANBERRY CHUTNEY
Here's a cranberry sauce for more adventurous eaters.
Provided by Ashley Skye
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 50m
Yield 20
Number Of Ingredients 12
Steps:
- Combine cranberries, water, sugar, cinnamon sticks, and salt in a large saucepan. Bring to a boil, reduce heat, and cook until berries begin to burst, about 10 minutes.
- Stir in onion, raisins, apple, pear, and celery. Cook on medium heat 15 minutes, stirring occasionally. Remove from heat.
- Stir in the almonds and lemon zest to combine. Remove cinnamon sticks. Cool before serving, about 1 hour.
Nutrition Facts : Calories 140.2 calories, Carbohydrate 33.7 g, Fat 1.3 g, Fiber 3.1 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 62.8 mg, Sugar 27.5 g
CRANBERRY GINGER CHUTNEY WITH THAI CHILES
The fresh ginger and Thai chile give this sweet-and-sour cranberry chutney some pleasant heat, and it's the perfect complement to roasted poultry or game. Garnish with a couple of fresh chiles for a pretty effect.
Provided by Cazuela
Categories Cranberry Relish
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Slowly heat shallot and garlic in a heavy pot with a lid over very low heat until they release some moisture but not yet browned, about 3 minutes.n
- Stir cider vinegar, brown sugar, apple juice, and orange juice together in the pot with the shallot and garlic; bring to a simmer while stirring to dissolve sugar. Add cranberries, apple, raisins, chile pepper, ginger, cloves, cinnamon, and salt to the simmering liquid; stir.n
- Bring the liquid to a boil, reduce heat to low, and simmer until the mixture thickens and the cranberries are soft, 8 to 10 minutes. Remove and discard the chile pepper. Add salt to preference.n
Nutrition Facts : Calories 108.8 calories, Carbohydrate 27.3 g, Fat 0.2 g, Fiber 2.4 g, Protein 0.6 g, Sodium 103.9 mg, Sugar 21.5 g
CRANBERRY GINGER CHUTNEY
This is so delicious with turkey or pork. I strongly suggest to double or even triple the recipe. Plan ahead, this needs to chill overnight before using. This can be prepared up to a week in advance. Although I have only made this using fresh cranberries, I would think that frozen would work also.
Provided by Kittencalrecipezazz
Categories Chutneys
Time 7m
Yield 3 cups (approx), 12 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan combine all ingredients; cook over medium heat, stirring to dissolve the brown sugar.
- Increase the heat to high and boil 3 minutes.
- Transfer to a bowl and cool.
- Cover and refrigerate 24 hours before using to blend flavors.
Nutrition Facts : Calories 101.6, Fat 0.1, Sodium 7.4, Carbohydrate 26.2, Fiber 1.8, Sugar 23.1, Protein 0.7
CRANBERRY, APPLE, AND FRESH GINGER CHUTNEY
This piquant chutney is not as sweet as traditional cranberry sauce. The bite of the fresh ginger will become more pronounced as the chutney rests. If you have any left after Thanksgiving, try it in turkey sandwiches with a smear of cream cheese. Oh. My. God.
Provided by foodelicious
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes Cranberry
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water in a saucepan. Bring to a boil, then simmer over low heat until berries start to pop, about 5 minutes. Add the onion, apple, and celery; continue to cook, stirring occasionally, until the mixture begins to thicken, 5 to 10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow the flavors to blossom.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 58.5 g, Fat 0.2 g, Fiber 4.1 g, Protein 1.1 g, Sodium 17 mg, Sugar 48.3 g
Tips:
- Choose fresh, ripe cranberries. This will ensure the best flavor and texture in your chutney.
- Use a variety of Thai chiles. This will give your chutney a complex and flavorful heat level. If you can't find Thai chiles, you can substitute another type of hot pepper, such as serrano or jalapeño peppers.
- Don't overcook the chutney. The cranberries should still hold their shape when the chutney is finished cooking. If you overcook the chutney, it will become too thick and syrupy.
- Let the chutney cool completely before serving. This will allow the flavors to develop and mellow.
- Store the chutney in a jar or container in the refrigerator for up to 2 weeks.
Conclusion:
Cranberry-ginger chutney is a delicious and versatile condiment that can be enjoyed with a variety of dishes. It's perfect for adding a sweet, spicy, and tangy flavor to grilled meats, roasted vegetables, or curries. You can also use it as a spread for sandwiches or wraps. No matter how you choose to enjoy it, cranberry-ginger chutney is sure to be a hit!
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