You know, I like the word “chutney.” Just say it a few times. Kinda fun, eh? Sometimes I wonder where in the world we even come up with the words that we use. So then I have to do a quick wiki search and figure it out ‘cuz I’m a nerd like that.
The word “chutney” is derived from the Sanskrit word caṭnī, meaning to lick. (source: Wikipedia)
Seriously….to lick? That’s kinda awesome. No wonder I like this word.
You know, when I was in third grade, my friend and I actually started writing our own language? ‘Cuz we were progressive thinkers like that……or because we figured we could pass notes in class about the teacher and she wouldn’t know what we were talking about. I don’t remember much of that language except for one exceptionally good phrase that we used often – “kirnky karloney.” Try saying that a few times. Rock on.
Seriously though, I just had to share this Cranberry Chutney with ya, not just because I just like saying the word, but because it’s really, really tasty!
The reason I like this chutney so much is because it is sweet and savory at the same time, giving it a really unique combo flavor. It goes great with poultry (turkey, chicken), or you can also use it with crackers and cheese for a simple appetizer. And it literally only takes like 15 minutes to throw together. Your guests will just eat this up this holiday season!
- 1 tablespoon canola oil
- 5 green onions white parts finely chopped, approximately top 1/3 greens sliced and set aside
- 1 oz bag fresh or frozen cranberries 12-
- 2/3 cup granulated sugar
- 3 tablespoons apple cider vinegar
- 1 teaspoon garlic minced
- 1 teaspoon fresh ginger peeled and minced
- 1/2 teaspoon salt
In a large sauce pan, heat one tablespoon oil over medium heat.
Add the white parts of the chopped green onion to the sauce pan and cook for about 3 minutes, until starting to soften.
Add all remaining ingredients and stir together.
Simmer, uncovered for about 10 minutes or until berries "pop" and mixture starts to slightly thicken. Remove from heat.
Add remaining green onion tops and stir to incorporate. (You can save a few to throw on as a last minute garnishment for serving as well).
Allow to cool or serve warm.
This chutney stores for up to a week.
Latest posts by Christina | Food Apparel (see all)
- HOW TO DRESS UP YOUR BLACK BEANS: 5 WAYS - July 24, 2017
- Butternut Squash Risotto with Sage and Sausage Recipe - November 22, 2016
- Chewy Browned Butter Chocolate Chip Cookies Recipe - November 12, 2015