Cranberry Chutney

Group 1

  • 1 T. Coconut oil
  • 1 tsp. black mustard seeds
  • 1/2 small onion-diced
  • 3 cloves garlic-diced or pressed
  • 1 1/2 inch, peeled fresh ginger-diced
  • 1/2 large or 1 small green pepper
  • 4-6 whole cloves

Group 2

  • pinch fresh ground black pepper
  • 3/4 tsp. cardamom
  • 3/4 tsp. cinnamon

Group 3

  • 2 cups fresh cranberries
  • 1/4 c. raisins
  • 1/2 cup water (or more or less-for desired consistency)

Group 4

  • 1 packet Stevia plus Luo Han sweetener
  • 2 T. Brown rice syrup
  • 2 T. lemon juice
  • 1/2 tsp. sea salt

Heat a medium-sized sauce pan for one minute; once sufficiently heated, add 1-2 T. coconut oil. Add the black mustard seeds and wait for them to pop. Once they pop immediately add the rest of the Group 1 ingredients. Saute’ for a few minutes on medium heat and then add Group 2 and a few minutes later, Group 3. After the cranberries pop open, add Group 4 ingredients and continue cooking for about 20 minutes on low temperature, stirring regularly to assist in breaking down the cranberries. Once the chutney is mostly cooked, you will have a nice part liquid, partly chunky batch of chutney. For a more smooth consistency, use an immersion blender and blend until the desired mixture of chunk and liquid remains. Serve warm with your Thanksgiving turkey or cool and serve later with roasted fall vegetables or other seasonal delights.

Leave a Reply