This chutney is the perfect pairing with roasted turkey, grilled chicken, or other meat of your liking.  If you eat dairy, it goes very well with cheeses such as brie, soft goat, or a sharp cheddar. Consider making my gluten-free naan bread, wrap some meat up in it and add this cranberry chutney, yummy! I prefer to use my Instant Pot, but you can also cook on the stove. I include both instructions below.

Ingredients

  • 12 ounce (340.2 g) Fresh Cranberries. Frozen are an option when cranberries are out of season
  • 1 cup (160 g) yellow or white onions, chopped
  • 1/4 cup (24 g) Minced Ginger, (vary to your tastebuds)
  • 1/2 cup (72.5 g) organic Raisins
  • 1 tsp Garam Masala
  • 1 tsp Cayenne Pepper (less if you don’t want it too hot, you can vary it to your tastebuds)
  • 1/4 cup (0.25 g) sweetener like maple syrup. Or for a sugar-free option use drops of pure monk fruit or stevia to taste, approximately 10-20 drops
  • 1 tsp sea salt
  • 1 tsp ground Turmeric
  • 1/2 tsp Cumin and Coriander seeds (half cumin seeds, half coriander seeds ground together) Or powdered and then combined
  • 1/2 tsp Apple Pie Spice
  • 1/4 cup (62.5 g) Water or for a lovely citrus tang, add fresh orange juice instead of water, and then 1 tsp of grated orange rind

Options:

  • You may consider adding a chopped Asian pear or apple to this recipe, to give it another layer of flavor and texture.

Instructions

Instant Pot

  1. Place all ingredients into your Instant Pot or Pressure cooker and stir well.
  2. Cook for 4 mins High Pressure. Allow it to release pressure for 10 mins and then release all remaining pressure.
  3. Use silicone mitts to tilt the bowl and then, using an immersion blender, roughly blend the Chutney.
  4. Serve as a side for grilled meats, with my gluten-free nanna, or place on a cheese tray.

Stove Top

  1. Place all ingredients in a large pot, cover and cook on medium heat until the cranberries pop open. 
  2. Allow to cool slightly and then use an immersion blender to roughly chop the ingredients.
  3. Serve as a side for grilled meats, with my gluten-free naan bread or with a cheese tray.

Buen Provecho!