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Cranberry Chutney
This naturally vegan and gluten free recipe will be a holiday dinner favorite!
Course
Condiment
Cuisine
American, Fusion, Indian
Season
Fall, Winter
Key Ingredient
Cranberry
Diet
Dairy-free, Gluten-free, Vegan, Vegetarian
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
24
servings
Calories
59
kcal
Author
Charity Beth Long
Ingredients
1
tablespoon
vegetable oil
1
cup
white onion,
diced
1½
cups
tart apple,
peeled and diced
1
cup
organic sugar
2
whole cloves
1
cinnamon stick
2
green cardamom pods
½
teaspoon
coriander seeds
¼
teaspoon
ground cumin
½
teaspoon
mild curry powder
(I used Sharwoods Curry Powder)
1
tablespoon
fresh ginger,
finely grated
½
cup
golden raisins
1
cup
water
2
cups
fresh cranberries
3
tablespoon
apple cider vinegar
Instructions
Heat oil in a medium sized pan over medium heat.
Once the oil is hot, add the onions saute until they are golden and translucent.
Add in apple and cook for a couple minutes.
Next, add in the sugar and stir frequently while it melts.
Bring the mixture to a simmer, cooking until the apples look like they have a bubbly fried "skin" on them (about 5-10 minutes).
Place whole spices in a tea ball or wrap in layers of cheesecloth.
Put the spice pack into the pot with the raisins and water and simmer until apples are soft but still firm enough to hold together.
Toss in the cranberries and cook until most of the cranberries have popped, but be careful to not cook your sauce to mush.
Take sauce off the heat and add vinegar.
Store in an airtight container in the refrigerator until ready to serve.
Serve at room temperature.
Notes
The recipe makes about 3 cups of chutney
Nutrition
Calories:
59
kcal
|
Carbohydrates:
14
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
2
mg
|
Potassium:
50
mg
|
Fiber:
1
g
|
Sugar:
12
g
|
Vitamin A:
9
IU
|
Vitamin C:
2
mg
|
Calcium:
6
mg
|
Iron:
1
mg