I decided to can some chutney. I haven't canned anything since I moved from San Jose and all the fruit trees. I think I miss doing it. It is a lot of fun. This is a cranberry chutney that is spicy and GREAT! Here is the recipe:
From NPR article
Susan Stamberg calls this recipe "my truly favorite cranberry side dish." It's from Madhur Jaffrey's cookbook East/West Menus for Family and Friends (Harper & Row, 1987).
Garlicky Cranberry Chutney
Susan Stamberg calls this recipe "my truly favorite cranberry side dish." It's from Madhur Jaffrey's cookbook East/West Menus for Family and Friends (Harper & Row, 1987).
1-inch piece fresh ginger
3 cloves finely chopped garlic
1/2 cup apple cider vinegar
4 tablespoons sugar
1/8 tsp cayenne pepper
l-pound can cranberry sauce with berries
1/2 teaspoon salt (or less)
ground black pepper
Cut ginger into paperthin slices, stack them together and cut into really thin slivers.
Combine ginger, garlic, vinegar, sugar and cayenne in a small pot. Bring to a simmer, simmer on medium flame about 15 minutes or until there are about four tablespoons of liquid left.
Add can of cranberry sauce, salt and pepper. Mix and bring to a simmer. Lumps are ok. Simmer on a gentle heat for about 10 minutes.
Cool, store and refrigerate. ("It will keep for several days, if you don't finish it all after first taste!")
3 comments:
Oh man, that looks so damn good. I am going to make some this week. I love the sweet/tart/spicy combo.
Or maybe I will just show up at your house and get me some. Cranberry chutney, I mean.
oooh! i am going to make this.... I have some jars that look lonely and empty.
I just got my BBM3 box from you! The chutney looks great! And the tiny tabascos are amazing. I'll be keeping one in my purse from now on. Thanks, and I promise to post a full write-up soon at toastpoint.blogspot.com.
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