Cranberry Chutney with Ginger and Garlic
4 servings
53 minutes
Cranberry chutney with ginger and garlic is a vibrant and aromatic sauce from Indian cuisine that impresses with its balance of sweet-sour and spicy notes. Cranberries give it a refreshing tartness, while ginger and garlic add zest and depth of flavor. This chutney pairs perfectly with meat dishes, cheese, toast, and even curry, enriching them with a rich and intense taste. Such chutneys are believed to have originated in India as a way to preserve seasonal produce and enhance dishes with bright flavors. Due to its simplicity of preparation and accessible ingredients, this recipe has become popular beyond India, adding an Eastern touch to European and American cuisines.
1
In a saucepan, heat olive oil over low heat. Add ginger and minced garlic and sauté until soft for 3 minutes.
- Extra virgin olive oil: 1 tablespoon
- Grated ginger: 2 teaspoons
- Garlic: 2 cloves
2
Then add cranberries, sugar, orange juice, and vinegar. Cook over medium heat for about 8 minutes until the berries start to burst and the sauce thickens. Season with salt and pepper.
- Fresh cranberries: 2 glasss
- Sugar: 10 tablespoons
- Orange juice: 0.5 glass
- Apple cider vinegar: 1 tablespoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
