Switch around your Thanksgiving sides and give this fresh cranberry chutney a try this year.
Thaw overnight in the refrigerator if frozen.
Serve the chutney chilled, at room temperature, or warmed on the stovetop or in the microwave.
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Save any leftovers to spread on sandwiches or toasts.
If using frozen berries, thaw and drain well.
Add mustard seeds, and cook until they sputter, 30 seconds to 1 minute.
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Cook, stirring occasionally, until cranberries burst and mixture thickens, 10 to 15 minutes.
Taste and add sugar as desired.
Taste chutney, and add more salt, if desired.
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Serve at room temperature, or transfer to an airtight container and store in refrigerator up to 2 weeks.
Recipe Note
Reprinted fromFood Is Loveby arrangement with Harvest, an imprint of HarperCollins Publishers.
Copyright 2024, Palak Patel.
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It can be chunky or smooth.
This chutney can last up to two weeks in the refrigerator if stored properly.
