This chutney can play multiple roles in the kitchen. For our Christmas week festivities it will act as “surprise” companion to creme brulee and a topping for a brick of cream cheese. It could replace the canned cranberry sauce with roast turkey (though there is a special place in my heart for can-shapped cranberry sauce) or cut the delicious fattiness of slow roasted pork shoulder.
This recipe is adapted from one Moosewood Restaurant Celebrates. I adjusted the amounts and wrote it up in my own words. Enjoy.
Servings: about 1 quart
Prep time: 10 minutes
Total time: 35-40 minutes
- 2 Tbsp. olive oil
- 1 medium red onion, chopped (about 1 cup)
- 2 cinnamon sticks (2-3″ each)
- 1 Tbsp. freshly grated ginger
- 1 tsp. ground cardamon
- 1 tsp. kosher salt
- 1/2 tsp. cracked black pepper
- 1 cup dark brown sugar, packed
- 1 cup water
- 2 Tbsp. cider vinegar
- 3 large mangoes, peeled and diced into cubes
- Heat oil in a large saucepan over medium heat. Add the onions and cook, stirring periodically, for 5 minutes or until the onions start to become translucent.
- Reduce the heat to low. Add the cinnamon, grated ginger, cardamon and salt; stir to combine. Cook for another 5 minutes, stirring frequently.
- Add the cranberries, brown sugar, water and vinegar. Stir until the brown sugar dissolves. Cover and bring to a simmer, about 5 minutes.
- Remove the cover and cook for 5-10 minutes. The chutney will look more like soup than chutney at this point. The cranberries will pop, soften and thicken the chutney.
- Add the mango and simmer for 5 more minutes. Remove from the heat and taste for sweet/salty balance.
- Allow to cool for 1 hour then transfer to a storage container. Will keep in the fridge for about 2 weeks.
Frozen fruit (both cranberries and mangoes) should work fine in this recipe. Frozen mangoes will probably disappear into the chutney more than fresh ones.