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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James Mugai
[email protected]This is an excellent chutney! I highly recommend it.
Bacha gee
[email protected]This chutney is a bit too spicy for me, but it's still very good. I think next time I'll use less ginger.
Gianna Vallona
[email protected]This is my new favorite chutney! It's so versatile and I love the way it brightens up any dish.
Nawab Sunny Baloch
[email protected]I made this chutney for my Thanksgiving dinner and it was a huge hit! Everyone loved the unique flavor.
Roman Munshi
[email protected]This chutney was a bit too tart for my liking, but I think that's just a personal preference. Otherwise, it was very well-made.
Md.sayeed Ahmed
[email protected]Delicious and easy to make. I love the combination of cranberries, ginger, and lemon.
Nikhil Jaiswal
[email protected]This chutney is amazing! The flavors are so complex and it's the perfect addition to any cheese plate or charcuterie board.
Margarita Andujo
[email protected]A bit too sweet for my taste, but still a good chutney. I think next time I'll reduce the amount of sugar or add some more vinegar to balance it out.
Malook Daheri
[email protected]Easy to make and absolutely delicious! I used honey instead of sugar and it was still plenty sweet. Will definitely be making this again for my holiday table.
Michael Dijk
[email protected]Followed the recipe exactly and the chutney turned out fantastic! The flavors are well-balanced and it's not too sweet. Perfect for adding a pop of flavor to grilled meats or fish.
Awais Raja
[email protected]This chutney was a delightful blend of sweet, tangy, and spicy flavors. The cranberries, ginger, and lemon complemented each other perfectly, creating a complex and flavorful condiment. I served it with grilled chicken and it was a hit! Will definite