Peach and Dried Cranberry Chutney

One of the most delicious chutneys I had in a while…

I am so much in love with this chutney. This was one of the side dishes that I served for yesterday’s thanksgiving dinner and was a big hit. I would say this is a complete chutney as it had the sweetness from the peaches, sourness from the dried cranberries and cider vinegar and the spiciness from the chili powder. A perfect side dish that can be served with any meal.

Peach and dried cranberry chutney

Ingredients

  • Peach, chopped- 3 medium ripe
  • Dired cranberries- 1 cup
  • Sugar- 3/4 cup
  • Apple cider vinegar- 1/2 cup
  • Ginger, grated- 1 1/2 tsp
  • Ground cinnamon- 1/2 tsp
  • Bay leaves- 2
  • Chili powder or ground pepper- 1/2 tsp

Instruction

  • In a saucepan, combine all the above mentioned ingredients, heat the pan ans allow it come to a boil
  • After it boils, simmer it for about 40 minutes or so till the chutney has thickened.
  • Before serving discard the bay leaves and let it cool down or chill it in the refrigerator.
  • Leftover can be kept in the refrigerator for a few days.

 

 

Peach and Dried Cranberry Chutney
 
Ingredients
  • Peach, chopped- 3 medium ripe
  • Dired cranberries- 1 cup
  • Sugar- 3/4 cup
  • Apple cider vinegar- 1/2 cup
  • Ginger, grated- 1½ tsp
  • Ground cinnamon- 1/2 tsp
  • Bay leaves- 2
  • Chili powder or ground pepper- 1/2 tsp
Instructions
  1. In a saucepan, combine all the above mentioned ingredients, heat the pan ans allow it come to a boil
  2. After it boils, simmer it for about 40 minutes or so till the chutney has thickened.
  3. Before serving discard the bay leaves and let it cool down or chill it in the refrigerator.
  4. Leftover can be kept in the refrigerator for a few days.

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