Cranberry and chilli chutney

    30 min

    Add a touch of heat by using a Thai chilli pepper in a cranberry chutney bursting with apple, orange and cinnamon flavours.

    5 people made this

    Serves: 6 

    • 1 tablespoon minced shallot
    • 1 teaspoon minced garlic
    • 120ml cider vinegar
    • 75g soft brown sugar
    • 4 tablespoons apple juice
    • 4 tablespoons orange juice
    • 200g fresh cranberries
    • 125g chopped tart apple
    • 40g raisins
    • 1 whole fresh Thai chilli pepper
    • 1 teaspoon grated fresh ginger root
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon salt, or more to taste

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Slowly heat shallot and garlic in a heavy pot with a lid over very low heat until they release some moisture but not yet browned, about 3 minutes.
    2. Stir cider vinegar, brown sugar, apple juice and orange juice together in the pot with the shallot and garlic; bring up to a simmer while stirring to dissolve sugar. Add cranberries, apple, raisins, whole chilli pepper, ginger, cloves, cinnamon and salt to the simmering liquid; stir.
    3. Bring the liquid to the boil; reduce heat to low and simmer until the mixture thickens and the cranberries are soft, 8 to 10 minutes. Remove and discard the chilli pepper. Add salt to taste.

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    Reviews in English (1)


    I added orange zest from half an orange but otherwise stayed true to the recipe until I tasted it. I found it to be way too sour--maybe too much vinegar?--so I added two more tablespoons of brown sugar. I'll be serving it as a topping for goat cheese tarts. I'll be mixing in honey to the goat cheese so I don't want to go overboard on the sweet, but I may be adding more sugar when I can taste the whole ensemble. I can barely detect the chili or ginger, so I also think you could increase both ingredients if you want some kick.  -  27 Dec 2016  (Review from Allrecipes US | Canada)