Wednesday, November 29, 2017

Cranberry Chutney

What I had:
  • 1 ½ cup mango cubes, thawed if frozen
  • 1 ½ cup fresh cranberries (half the amount if using dried cranberries)
  • 1 teaspoon grated ginger
  • 3 tablespoons sugar
  • ¼ teaspoon salt
  • 1 cinnamon stick, about 2 inches
  • ¼ teaspoon ground cardamom
  • 1 tablespoon balsamic vinegar


What I did:
  • In a saucepan on a medium low flame, cook all the ingredients for the chutney for 7-10 minutes.
  • Once it reaches a jelly-like chutney consistency, turn off the flame. Keep in mind that chutney thickens further upon cooling.
  • Discard the cinnamon stick prior to serving.
 

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