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
- Dried 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 black pepper- 1/2 tsp
Instruction
- For making this, do not use fresh cranberries.
- Dried cranberries will be sweetened, which can be used for making this chutney.
- In a saucepan, combine all the above-mentioned ingredients, cook over medium heat, let come to a slight boil.
- Simmer for about 30 minutes or so till the chutney has thickened.
- Before serving discard the bay leaves and let cool down.
- Leftovers can be kept in the refrigerator for a few days.
Peach and Dried Cranberry Chutney
Cook time
Total time
Author: Thasneen
Recipe type: Side dish
Ingredients
- Peach, chopped- 3 medium ripe
- Dried cranberries- 1 cup ( do not use fresh cranberries)
- Sugar- ¾ cup
- Apple cider vinegar- ½ cup
- Ginger, grated- 1½ tsp
- Ground cinnamon- ½ tsp
- Bay leaves- 2
- Chili powder or ground black pepper- ½ tsp
Instructions
- For making this, do not use fresh cranberries.
- Dried cranberries will be sweetened, which can be used for making this chutney.
- In a saucepan, combine all the above-mentioned ingredients.
- Place the pan over medium heat, let come to a boil.
- Simmer it for about 30 minutes or so till the chutney has thickened.
- Before serving discard the bay leaves and let cool down.
- Leftovers can be kept in the refrigerator for a few days.
- Enjoy the sweet, tangy & spicy chutney, absolutely delish.
