Cranberry Jalapeno Chutney
Sweet, Tangy, and SPICY. Perfect as a side or a spread
Ingredients
- 2-4 ea Jalapeno Peppers Stemmed, Washed, Minced, ADJUST TO TASTE
- 2 cups Brown Sugar
- 1/2 Cup Vinegar
- 1 tsp Ginger Paste
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Allspice
- 1 tsp Curry Powder
- 1 - 2 cups Water
- 6 cups Cranberries Fresh, washed.
- 1 ea Orange Zested and then Juiced, (optional)
- Salt To taste
Instructions
- In a large saucepan, over medium heat, add sugar, peppers, water, vinegar, spices
- Bring to a bare boil, add zest and juice if used, reduce to a simmer
- Add cranberries, and cook until berries pop, (~30 minutes)
- Simmer on low to reduce (~10 minutes)
- Move to a heat proof bowl cover and chill.
- Season, taste, and balance. Looking for a sweet start, a mid tang, and a lingering heat, with overtones of spices.
Notes
DO taste your peppers, each of the peppers, they can vary wildly... Three peppers may be quite bland and the fourth creates a lava like taste, to taste test each.
So many variations here, one can add a dried fruit mix for more natural sweetness and "jelly" factor, or leave more heavily on the spices, tweak the vinegar with either white, red, malt, or apple cider.
Should last in the fridge for 2-3 weeks. (It won't be there that along)
This dish will GREATLY improve in taste overnight, so make the day before and chill..
Nutrition
Calories: 249kcalCarbohydrates: 64gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 22mgPotassium: 137mgFiber: 4gSugar: 56gVitamin A: 45IUVitamin C: 11mgCalcium: 59mgIron: 1mg
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