Cranberry-ginger chutney
4 servings
30 minutes
Cranberry-ginger chutney is a spicy blend of sweetness and heat inspired by Indian traditions but with a unique twist. Its bright ruby color and rich flavor make it an ideal complement to meat dishes, cheeses, and appetizers. Cranberries add natural tartness while ginger and spices provide warmth and depth. Curry adds an Eastern note, and red pepper flakes give a mild spiciness. This chutney gets even better after a night in the fridge when the flavors fully develop. Try serving it with roasted turkey, on cheese sandwiches, or even as a sauce for rice. A true gastronomic delight!
1
In a saucepan, mix cranberry sauce, vinegar, cinnamon, ginger, curry, red pepper flakes, salt, and black pepper. Bring to a boil over medium heat and cook for 10 minutes, stirring. Cool, cover, and refrigerate overnight.
- Cranberry sauce: 450 ml
- Cider vinegar: 0.5 glass
- Cinnamon sticks: 1 piece
- Curry powder: 1 tablespoon
- Grated ginger: 1 tablespoon
- Red pepper flakes: 0.5 teaspoon
- Salt: 0.5 teaspoon
- Freshly ground black pepper: 0.3 teaspoon
