Ginger and Spice Apple Chutney
Recipe Date:
September 20, 2022
Serving Size:
6
Cook Time:
00:40:00
Difficulty:
Easy
Measurements:
Imperial (US)
A perfect dish to satisfy both the traditional cranberry sauce lovers and the serious foodies in the family. This chutney features a touch of garam masala, an Indian spice blend that compliments roasted turkey and all the fixings. Make this a day or two ahead as it only gets better with time!
Ingredients
- 1/2 cup diced red onion
- 1 tbsp grated ginger
- 1 tsp extra virgin olive oil
- 1/2 tsp garam masala
- A pinch of salt
- 2 granny smith apples, peeled and diced
- 1 cup fresh (or frozen whole) cranberries
- 1/2 cup brown sugar
- 2 tbsps apple cider vinegar
- 1/4 cup fresh squeezed orange juice (about 1 orange)
Directions
- Start by sweating the ginger and onion in a thick bottomed medium/small pot with the olive oil, pinch of salt, and garam masala. Stir the onions and ginger until aromatic and slightly translucent; do not brown the onions.
- Add the remaining ingredients to the pot and stir well to combine. Bring to a high heat, stirring occasionally, until the liquid is released from the fruit. Reduce to a low heat/simmer and continue cooking, stirring occasionally, until the chutney has thickened. The fruit should be softened, and the excess liquid should be cooked off (about 20-30 minutes).
- Set aside in a dish to cool or refrigerate for up to four days before serving.
Take a look at our recommended pairing below.
