Cranberry-apple chutney with ginger
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 8 – 10
Complexity: easily
Servings: 8 – 10
Chutneys are fruity and spicy sauces from Indian cuisine that have become popular in many countries around the world. This cranberry-apple chutney with ginger is very easy and quick to prepare and pairs harmoniously with almost any type of meat or poultry thanks to its sweet and sour flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 300–450 g cranberries
- 2 red apples, peeled, cored and sliced 2.5cm thick.
- 5 cm ginger root, peeled and finely grated
- 0.5 cup apple cider vinegar
- 1 cup granulated sugar
- 1 cup of water
We recommend
Recipes with similar ingredients: chutney sauce, cranberry, cranberry sauce, ginger root, apple cider vinegar, apples
Cooking the dish according to the recipe:
- Combine the ingredients in a large saucepan. Bring to a boil and simmer until soft, about 30 minutes. The chutney should reduce in volume and thicken. Cool the sauce completely before serving.
Categories:
recipe / Festive dishes / Sauces / Dips / Indian cuisine / Dave Lieberman
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