Saturday, November 16, 2019

Cranberry & Apple Chutney

Cranberries and apples combine to make delicious and beautiful chutney, a welcome addition to meals anytime but especially at the Thanksgiving table!  It is fantastic with the Thanksgiving Lentil and Otas Loaf/Muffins and the Holiday Bread Casserole aka stuffing. Long after Thanksgiving meal is a distant memory, the thokku maybe enjoyed in many ways: with DosaAdai, other snacks, and with everyday meals. The spices maybe adjusted according to your preference. Chutney maybe prepared in large batches doubling, tripling, etc. all the ingredients.

Cranberry and Apple Chutney makes a great gift too anytime especially for the holidays. Autum is the perfect time to put up this chutney when fresh crops of cranberries and apples are available. It can be prepared with frozen cranberries also.

Cranberry and Apple chutney, just like its cousin  Cran-Apple Preserves, makes for wonderful starters with your favorite snacks, vegan cheesees and flatbreads or crackers; it is also lovely served with roasted salads, cooked grains, curries, or as a condiment and in sandwiches.


2 medium Apples, peeled, cored and chopped
2 cups Cranberries, fresh or frozen (~14 - 16 oz)
1 cup Raisins
1/4 cup Apple Cider Vinegar
1 cup Sugar
1 tsp Sea Salt
1/4-1/2 tsp ground Cayenne
1-2 Tbsp finely grated fresh Ginger

Add later: 
2 Tbsp fresh Lime/Lemon Juice
2-3 pods Cardamom, seeds finely ground
1 tsp ground Cinnamon
1/8 tsp Nutmeg


Apple does not need to be peeled; chop into small bits about the same size as the cranberries.

Combine all the ingredients (except the lime juice, cardamom, cinnamon, and nutmeg) in a large non-reactive pan; cover and cook over low heat until the fruits are soft and jam-like. Be careful to stir well occasionally while cooking to prevent burning. 

Remove from heat, stir in the lime juice and the spices; spoon into sterilized jars and add lids.

Store in the refrigerator for a few weeks. For longer storage, process using canning jars according to the manufacturer's directions.

Serve the chutney on the same day or better yet let it rest for a day for the flavors to meld.


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