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Sauces & Seasonings
Indian
4 - 6 servings
5 minutes
30 minutes
12 ounces cranberries
4 Pineapple Quince, peeled
1 Organic Bell Pepper (use red Bell Pepper) chopped
1/4 cup dark brown sugar, firmly packed
3/4 teaspoon Dried Japones Chiles
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup currants
1/4 cup apple cider vinegar
1 tablespoon organic lemon fresh zest
1 medium organic yellow onion, sliced
In a large saucepan combine all ingredients except onion and simmer, stirring occasionally for 20 minutes. Add onion and simmer 10 minutes, or until chutney is thick.
Chutney may be made a couple days ahead and chilled covered. Serve at room temperature.
