Cranberry-Jalapeno Chutney

Cranberry-Jalapeno Chutney Recipe from India with Cranberry, Onion, Chile, and Lime

Region / culture: India | Preparation time: 10 minutes | Cooking time: 0 minutes | Servings: 24

Introduction

Cranberry-Jalapeno Chutney is a delicious and versatile condiment that adds a sweet and spicy kick to any dish. This recipe combines the tartness of cranberries with the heat of jalapenos, creating a unique and flavorful chutney that is perfect for holiday meals or everyday use.

History

Cranberry-Jalapeno Chutney is a modern twist on traditional cranberry sauce. The combination of cranberries and jalapenos has become popular in recent years, as people look for new and exciting ways to enjoy classic flavors. This chutney is a great addition to any Thanksgiving or Christmas table, adding a spicy kick to the traditional holiday spread.

Ingredients

1 12 oz (340 g) can of whole-berry cranberry sauce
2 tbsp of finely chopped white onion
1 jalapeno chile, seeded and finely chopped
1 tbsp of lime juice
2 tsp of sugar
0.25 tsp of salt
0.13 tsp of black pepper

How to prepare

In a medium bowl, thoroughly combine all the ingredients. Cover and refrigerate for up to three weeks. Serve at room temperature.
This recipe yields about 1.5 cups. The serving size is approximately 1 tbsp.
When handling hot peppers, it is recommended to wear rubber gloves to protect your skin.

Variations

For a sweeter chutney, add more sugar or honey. For a spicier version, leave the seeds in the jalapeno or add additional chilies.

Cooking Tips & Tricks

When making Cranberry-Jalapeno Chutney, be sure to wear gloves when handling the jalapenos to avoid getting the oils on your skin. You can adjust the amount of jalapeno to suit your taste preferences - add more for extra heat or less for a milder flavor. Be sure to refrigerate the chutney for at least a few hours before serving to allow the flavors to meld together.

Serving Suggestions

Serve Cranberry-Jalapeno Chutney alongside roasted turkey or chicken, spread on sandwiches, or as a topping for grilled meats or vegetables.

Cooking Techniques

This recipe requires no cooking - simply mix the ingredients together and refrigerate.

Ingredient Substitutions

If you don't have whole-cranberry sauce, you can use fresh or frozen cranberries and cook them down with sugar until they burst.

Make Ahead Tips

Cranberry-Jalapeno Chutney can be made ahead of time and stored in the refrigerator for up to three weeks.

Presentation Ideas

Serve Cranberry-Jalapeno Chutney in a small bowl or jar with a spoon for easy serving. Garnish with fresh cranberries or jalapeno slices for a festive touch.

Pairing Recommendations

Cranberry-Jalapeno Chutney pairs well with roasted meats, cheeses, and crackers. It also makes a great addition to a charcuterie board.

Storage and Reheating Instructions

Store Cranberry-Jalapeno Chutney in an airtight container in the refrigerator for up to three weeks. Serve at room temperature.

Nutrition Information

Calories per serving

Each serving of Cranberry-Jalapeno Chutney contains approximately 20 calories.

Carbohydrates

Each serving of Cranberry-Jalapeno Chutney contains approximately 4 grams of carbohydrates.

Fats

Each serving of Cranberry-Jalapeno Chutney contains negligible amounts of fat.

Proteins

Each serving of Cranberry-Jalapeno Chutney contains negligible amounts of protein.

Vitamins and minerals

Cranberry-Jalapeno Chutney is a good source of Vitamin C, thanks to the cranberries. It also contains small amounts of Vitamin A and Iron.

Alergens

This recipe does not contain any common allergens such as nuts, dairy, or gluten.

Summary

Cranberry-Jalapeno Chutney is a low-calorie condiment that is high in Vitamin C and free from common allergens.

Summary

Cranberry-Jalapeno Chutney is a delicious and versatile condiment that adds a sweet and spicy kick to any dish. This easy-to-make recipe is perfect for holiday meals or everyday use, and can be customized to suit your taste preferences. Enjoy the unique flavor combination of cranberries and jalapenos in this tasty chutney!

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Cranberry-Jalapeno Chutney. It was a warm summer day, and I was visiting my dear friend Evelyn in her cozy little cottage by the lake. Evelyn was known for her incredible culinary skills, and I always loved spending time in her kitchen, watching her work her magic with ingredients.

On that particular day, Evelyn had invited me over for a lunch of grilled chicken and salad. As we chatted and caught up on each other's lives, she mentioned that she had just made a batch of Cranberry-Jalapeno Chutney to serve as a side dish. I had never heard of such a combination before, and I was immediately intrigued.

Evelyn noticed my interest and offered to show me how to make the chutney myself. She led me to her kitchen, where an array of fresh ingredients awaited us. Cranberries, jalapenos, vinegar, sugar, and spices lined the countertops, ready to be transformed into something delicious.

As we started cooking, Evelyn shared with me the story of how she had come across the recipe for Cranberry-Jalapeno Chutney. She had been at a farmers market one day, browsing through the stalls, when she stumbled upon a vendor selling jars of the most vibrant and flavorful chutney she had ever tasted. Intrigued, she struck up a conversation with the vendor, who graciously shared his recipe with her.

Evelyn had since tweaked and perfected the recipe to suit her own tastes, and now it had become a staple in her kitchen. She loved to serve it with roasted meats, grilled vegetables, or even as a spread on sandwiches. The sweet and tangy flavor of the cranberries paired perfectly with the spicy kick of the jalapenos, creating a chutney that was both versatile and delicious.

As we cooked together, Evelyn walked me through each step of the process, explaining the importance of balancing the flavors and textures to create the perfect chutney. We simmered the cranberries with sugar and vinegar until they were soft and jammy, then added in the diced jalapenos for a pop of heat.

The aroma that filled the kitchen was intoxicating, a blend of sweet and spicy that made my mouth water in anticipation. I couldn't wait to taste the finished chutney and see if it lived up to Evelyn's glowing reviews.

Finally, after letting the chutney cool and thicken for a few minutes, we spooned it into a jar and sealed it tight. Evelyn handed me a spoonful to taste, and I was blown away by the explosion of flavors on my tongue. The tartness of the cranberries was perfectly balanced by the heat of the jalapenos, creating a chutney that was both bold and complex.

I thanked Evelyn profusely for sharing her recipe with me and promised to make a batch of Cranberry-Jalapeno Chutney to share with my own friends and family. As I left her cottage that day, jar of chutney in hand, I couldn't help but feel grateful for the serendipitous moment that had led me to discover this delicious recipe.

And so, the recipe for Cranberry-Jalapeno Chutney became a cherished part of my own culinary repertoire, passed down from my dear friend Evelyn and now shared with all those who gather around my table. Each time I make a batch of chutney, I think of that summer day by the lake, the warm sun on my face, and the joy of learning something new and delicious from a friend.