GINGER CRANBERRY CHUTNEY
This recipe was inspired by my tomato ginger gravy from East by West page 134. A tangy sauce with a ginger kick, substituting tomatoes with cranberries for a Christmas sauce seemed like a good idea, and it was. Of course, cranberries cannot beat the sweetness of ripe tomatoes, but we love them for their sour bitterness all the same, especially when it comes to the digestive roles of those tastes — my mouth waters just writing about it. Adding some jaggery provides the perfect balancing act. Add the pungent spice from garlic, cardamom, cumin and black pepper with the background of bay and you have the perfect sauce to cut through the fattiness of a classic roast.
INGREDIENTS
Makes 250ml — a small jar. Feel free to double the recipe!
2 tbsp ghee
2 medium garlic cloves, minced
300g fresh cranberries, rinsed
2 bay leaves
6 cardamom pods, lightly crushed/bashed
1 tsp cumin seeds
2 tbsp/20g fresh grated ginger
½ cup water
½ tsp sea salt
3 tbsp jaggery or maple syrup
¼ tsp black pepper
METHOD
In a medium saucepan, heat the ghee on a medium-high heat and sauté the garlic, ginger, cumin and bay leaves for 2 minutes.
Add the cranberries and water and bring to the boil. Cook for about 20 minutes or so, lid on, then remove the lid and reduce to your liking — remembering that it will get thicker as it cools — until thick and jammy but still saucy and with texture.
Taste, adjust the seasoning, remove the bay leaves and cardamom pods if you like, and store in a clean glass jar with a lid in the fridge until ready to use.
East by West tip: This chutney is a lovely alternative to the overly sweet commercial version on offer so well worth making your own for your table or to gift to friends. You can make this ahead of time but since this isn’t loaded with sugar it doesn’t have the same shelf life so enjoy within a week, keep refrigerated and don’t double dip when serving!