Sweet-Tart Cranberry Chutney
Source: Recipe provided by Chef/Restaurateur/Author Suvir Saran, executive chef and co-owner of Devi Restaurant in New York City, and author of American Masala: 125 New Classics from My Home Kitchen (page 12). Used with permission.
Ingredients
- 1 (12-ounce) bag fresh or frozen cranberries
- 3 Granny Smith apples, peeled, cored, and quartered
- 3 blood oranges or navel oranges, scrubbed, quartered, and any seeds removed
- 1 pineapple, peeled, cored, and cut into large chunks
- 1 cup sugar
- 1 cup chopped pecans
- ½ cup dried cranberries
- ½ cup dried cherries
- ½ cup dried strawberries
Directions
- Place all of the ingredients into a food processor and pulse to combine a few times until everything is very finely chopped. (NOTE: If your food processor is not large enough to hold all of the ingredients, then make the chutney in two batches.)
- Refrigerate overnight and serve the next day or the following day.
Yields: 6 cups
