Best 5 Jalapeno Cranberry Chutney Recipes
Indulge in a delightful culinary adventure as we delve into the world of Jalapeno Cranberry Chutney, a versatile condiment that tantalizes the taste buds with its unique blend of flavors. This extraordinary chutney features a vibrant symphony of sweet, tart, and spicy notes, making it the perfect accompaniment to a wide range of dishes. Explore the diverse collection of recipes presented in this article, each offering a distinct take on this classic chutney. From the traditional method that captures the essence of this timeless recipe to innovative variations that incorporate unique ingredients and cooking techniques, there's a perfect recipe for every palate. Whether you're seeking a spicy kick to complement your favorite grilled meats or a sweet and tangy addition to your cheese platters, this curated selection of Jalapeno Cranberry Chutney recipes promises an explosion of flavors that will elevate your culinary creations to new heights.
Let's cook with our recipes!
JOHNNY JALAPENO'S PINEAPPLE, CRANBERRY, AND JALAPENO CHUTNEY
Simple to make, difficult to share, and even harder to put down. Excellent on baked ham. Being out on the prairie with a wagon full of canned goods, Johnny whips this up in no time. Look for more Johnny Jalapeno recipes here on Recipezaar!
Provided by 2Bleu
Categories Chutneys
Time 13m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 7
Steps:
- Stir together pineapple, cranberry sauce, sugar, ginger, and salt in a small saucepan over medium heat and bring to a boil.
- Reduce to low heat and simmer about 5 minutes till thickened.
- Remove from heat and stir in jalapenos and shallot. Cover and chill until ready to serve.
JALAPENO CRANBERRY CHUTNEY
This crimson-colored chutney from our Test Kitchen staff makes a tongue-tingling Christmas gift. Serve it with crackers as an appetizer or with turkey or chicken as a condiment.
Provided by Taste of Home
Time 1h15m
Yield 4 pints.
Number Of Ingredients 16
Steps:
- In a large saucepan, combine the first eight ingredients. Bring to a boil, stirring occasionally. Grate the peel from the oranges and lemons; add to sugar mixture. Peel off and discard pith from oranges and lemons; chop pulp and add to sugar mixture. Stir in apple and jalapeno. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Add 3 cups cranberries, raisins and apricots. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Add remaining cranberries. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes longer., Stir in walnuts. Serve warm or chilled. Pour into refrigerator or freezer containers. Refrigerate for up to 3 weeks or freeze for up to 12 months.
Nutrition Facts :
CRANBERRY JALAPENO CHUTNEY
This recipe makes 1 cup only and can be stored in the refrigerator. The recipes states that this chutney is good on leftover turkey sandwiches. Haven't tried it yet; however, I plan to make it for the holidays -- those turkey sandwiches sound so good.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 15m
Yield 1 cup
Number Of Ingredients 7
Steps:
- In a medium bowl, combine all ingredients and mix well. Refrigerate, covered. Serve cold or at room temperature. Works well on leftover turkey sandwiches.
CRANBERRY-JALAPENO CHUTNEY
Steps:
- In a medium bowl combine all ingredients well. Refrigerate, covered, up to three weeks. Serve at room temperature.
CRANBERRY JALAPENO CHUTNEY
Steps:
- Rinse & Sort the cranberries. Reserve ~2 Cups. Add the remainder to pot. Remove and finely chop zest from lemons and oranges. Juice oranges discarding seeds. Toast mustard seeds on medium heat until they start to jump. Add everything but raisins, ginger, and reserved cranberries to pot. Bring to a boil on high heat stirring occasionally, immediately reduce to simmer. SIMMER uncovered for 35 minutes. Stir in remaining 2 Cups of cranberries, raisins, and ginger. SIMMER for another 15 minutes more (the last of the berries should have popped by then). Can be frozen, or stored in cans.
Tips:
- Choose ripe and firm cranberries for the best flavor and texture.
- Use fresh or frozen jalapeños, depending on your desired level of heat.
- Remove the seeds from the jalapeños if you want a milder chutney.
- Use a sharp knife to mince the jalapeños and cranberries evenly.
- Cook the chutney over medium heat, stirring frequently, to prevent burning.
- Taste the chutney as it cooks and adjust the seasonings as needed.
- Let the chutney cool completely before storing it in a clean jar or container.
- Store the chutney in the refrigerator for up to 2 weeks or freeze it for up to 6 months.
Conclusion:
This jalapeño cranberry chutney is a delicious and versatile condiment that can be enjoyed in many ways. It is perfect for adding a sweet and spicy kick to sandwiches, wraps, and burgers. It can also be used as a dipping sauce for appetizers or as a glaze for grilled meats. With its vibrant color and unique flavor, this chutney is sure to be a hit at your next party or gathering.
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