Chutney is one of those wonderful accompaniments that really make the meal. Originating in India, it has made its way to mainstream American cuisine. I always serve it with my Thanksgiving meal. Taking the principles of the Indian sauce, adding in the British influence and adapting it to American Thanksgiving staples like cranberries and apples.
Chutneys are served with every meal in India. They can be fresh or cooked. Many forms of chutney exist, including coconut, mint and cilantro, tamarind, tomato, onion, lime, and sweet and sour cooked fruit compote, like I am making this week. It is readily available in gourmet shops and high-end groceries, but so easy to make. It will keep a week in the refrigerator, or several weeks in the freezer. You can make it ahead and have ready for the big feast. I love to have extra to use for those leftover turkey sandwiches. A little chutney and a little mayo with turkey and lettuce and whole wheat bread….hmmmm…..I’m getting hungry already…for the day after….that’s just not right!
Cranberry Apple Chutney
Serves 6-8, about 2 cups
Prep time: 30 minutes
1 tablespoon olive oil
2 large shallots, minced
1 large clove garlic, minced
1 tablespoon minced ginger
12 ounces fresh cranberries
1 large Granny Smith apple, chopped
1/2 cup brown sugar
3 tablespoons cider vinegar
1/2 teaspoon salt
Pinch hot pepper flakes
Heat 1 tablespoon oil in a pot and add 2 minced shallots, 1 clove minced garlic, and 1 tablespoon minced ginger. Sauté until softened and starting to brown. Add 12 ounces cranberries, 1 diced Granny Smith apple, 1/2 cup brown sugar, 3 tablespoons vinegar, 1/2 teaspoon salt and a pinch of pepper flakes. Cook until the berries pop and the mixture thickens, about 10-15 minutes.
Serves 6-8
