American•gourmet
(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 time
- 5 min
- Cook time
- 30 min
- Yield
- 32 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 cups cranberries
- 1 cup granny smith apples
- 1/2 cup sugar
- 1/2 cup jaggery
- 1/2 tsp salt
- 1/2 tsp red chili powder
- 1/2 tsp cumin powder
- 1/4 tsp garam masala
- 1 tsp mustard seeds
- 2 pods cardamom
- 1/2 tbsp grated ginger
- 1 serrano pepper
- 1/2 cup white wine vinegar
- 3/4 cup water
- 1/4 cup pistachios
Instructions
- 1
Wash the cranberries
- 2
Chop the apples (leave the peel on)
- 3
Deseed the cardamom and crush the seeds, discarding the husk
- 4
Chop the serrano pepper
- 5
Chop your pistachios (I use a hand held nut chopper)
- 6
Toss everything but the pistachios in a pot and cook on full heat till the mixture comes to a boil.
- 7
Reduce the heat and cook on medium heat for about 30 minutes.
- 8
Stir every 10 minutes to check consistency and turn the heat off just when the chutney starts to coat the spoon.
- 9
Cool completely, plate and garnish with the pistachios.