By Lemon rice does not ask for much, but it rewards a little something alongside it — something with brightness and edge to meet the tartness of the rice. This Cranberry-Apple Chutney is what I reach for on those Tuesday nights: it has the same quality the whole meal has, which is that it is honest and steady and does not require the occasion to be special in order to do its job well. The wet grinder will roar again on Sunday, the sambar will get made, and this chutney will be waiting in a small jar in the refrigerator, ready for whenever it is needed.
Cranberry-Apple Chutney
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 8
Ingredients
- 2 cups fresh or frozen cranberries
- 1 large apple, peeled, cored, and diced (about 1 1/2 cups)
- 1/3 cup granulated sugar (or to taste)
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh lemon zest
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 cup water
- Pinch of salt
Instructions
- Combine ingredients. Add the cranberries, diced apple, sugar, lemon juice, lemon zest, ginger, cinnamon, cloves, water, and salt to a medium saucepan. Stir to combine.
- Cook over medium heat. Bring the mixture to a simmer over medium heat, stirring occasionally. Once simmering, reduce heat to medium-low.
- Simmer until thickened. Continue to cook, stirring occasionally, for 15 to 18 minutes, until the cranberries have burst, the apple is tender, and the chutney has thickened to a jam-like consistency.
- Taste and adjust. Remove from heat. Taste and add more sugar if you prefer a sweeter chutney, or a little more lemon juice for brightness. The flavor will mellow as it cools.
- Cool and store. Allow the chutney to cool to room temperature, then transfer to a clean jar. Refrigerate for up to two weeks. Serve alongside rice dishes, flatbreads, or as a condiment with roasted vegetables.
Nutrition (per serving)
Calories: 65 | Protein: 0g | Fat: 0g | Carbs: 17g | Fiber: 2g | Sodium: 20mg