Cranberry chutney with apples and celery
4 servings
55 minutes
Cranberry chutney with apples and celery is a spicy sauce with a pronounced sweet-sour note. Chutney, traditionally from Indian cuisine, has become popular in Europe due to its versatility. In this version, cranberries combine with apples and celery to create a layered flavor: the tartness of the berries, the sweetness of candied fruits and sugar, the spice of cardamom, and the light freshness of celery. It pairs perfectly with meat, especially poultry or as an addition to cheeses. Its thick, rich texture makes it an excellent accent in festive dishes.
1
Cut the candied fruits into small cubes. Finely chop the red onion. Peel the apples and remove the cores, then cut them into small cubes.
- Candied orange peel: 1 glass
- Red onion: 1 head
- Apple: 2 pieces
2
In a saucepan, mix vinegar, sugar, salt, cardamom, candied fruits, celery, onion, apples, and 2 cups of water. Bring to a boil over medium heat, reduce heat, and simmer until apples are soft and liquid is almost evaporated, about 30-40 minutes.
- Apple cider vinegar: 0.5 glass
- Brown sugar: 0.6 glass
- Salt: 1 teaspoon
- Ground cardamom: 0.5 teaspoon
- Chopped celery stalk: 0.5 glass
- Red onion: 1 head
- Apple: 2 pieces
3
Add cranberries and cook for another 10-15 minutes until the berries start to burst. Remove from heat.
- Fresh cranberries: 5 glass
4
Transfer to a bowl and chill.
