Cranberry Tomato Chutney

    Cranberry Tomato Chutney


    7 people made this

    Cranberries are great as cranberry sauce with turkey or chicken, but this is a more fragrant and spicy take on the traditional recipe.

    Serves: 22 

    • 225g cranberries, fresh or frozen
    • 2 tomatoes - blanched, peeled and chopped
    • 190ml water
    • 60g sultanas
    • 1/2 small onion, chopped
    • 1 teaspoon salt
    • 250g dark brown soft sugar
    • 1/2 cup (125ml) cider vinegar
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground black pepper

    Preparation:15min  ›  Cook:55min  ›  Ready in:1hour10min 

    1. In a large saucepan, combine cranberries, tomatoes, water, sultanas, onion and salt. Bring mixture to the boil. Reduce heat to simmer. Cook, covered, for 15 minutes or until cranberries start to pop.
    2. Stir in brown sugar, vinegar, ginger, cloves and pepper. Cover. Cook for 35 to 40 minutes, or until the consistency of chutney, stirring occasionally. Ladle into jars or freezer containers. Refrigerate or freeze until ready to use.

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