Cranberry Onion And Ginger Chutney Recipe On Food52

Instructions

1. In a medium saucepan, combine the cranberries, red onion, ginger, brown sugar, apple cider vinegar, mustard seeds, cinnamon, and cloves. Stir well to combine all the ingredients.

2. Place the saucepan over medium heat and bring the mixture to a simmer. Let it cook for about 15-20 minutes, stirring occasionally, until the cranberries have burst and the onions are caramelized.

3. Season the chutney with a pinch of salt and black pepper to taste. Adjust the sweetness or tartness by adding more sugar or vinegar if desired.

4. Once the chutney has thickened to a jam-like consistency and the flavors have melded together, remove the saucepan from the heat.

5. Allow the chutney to cool slightly before transferring it to a sterilized jar or airtight container. Let it cool completely before refrigerating.

6. Serve the Cranberry Onion And Ginger Chutney chilled or at room temperature alongside cheeses, roasted meats, sandwiches, or as a condiment for your favorite Indian dishes.

7. This chutney can be stored in the refrigerator for up to two weeks, allowing the flavors to develop even further over time. Enjoy the vibrant taste of cranberries, the warmth of ginger, and the richness of caramelized onions in every spoonful of this delicious chutney.