(Pakistani Style) Spicy Cranberry Chutney
This Pakistani Style Spicy Cranberry Chutney; sweet, sour and mildly spiced is my more traditional take on an American holiday classic!
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: condiment
Cuisine: American, Indian
Keyword: chutney recipes, cranberry chutney, south indian chutney, sweet and spicy chutney
Servings: 32 tbsp
Calories: 39kcal
- 3 cups cranberries
- 1 cup granny smith apples
- ½ cup sugar
- ½ cup jaggery
- ½ tsp salt
- ½ tsp red chili powder
- ½ tsp cumin powder
- ¼ tsp garam masala
- 1 tsp mustard seeds
- 2 pods cardamom
- ½ tbsp grated ginger
- 1 serrano pepper
- ½ cup white wine vinegar
- ¾ cup water
- ¼ cup pistachios
Wash the cranberries
Chop the apples (leave the peel on)
Deseed the cardamom and crush the seeds, discarding the husk
Chop the serrano pepper
Chop your pistachios (I use a hand held nut chopper)
Toss everything but the pistachios in a pot and cook on full heat till the mixture comes to a boil.
Reduce the heat and cook on medium heat for about 30 minutes.
Stir every 10 minutes to check consistency and turn the heat off just when the chutney starts to coat the spoon.
Cool completely, plate and garnish with the pistachios.
Serving: 1tbsp | Calories: 39kcal | Carbohydrates: 8g | Protein: 0.3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 38mg | Potassium: 27mg | Fiber: 1g | Sugar: 7g | Vitamin A: 23IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 0.2mg