Best Madhur Jaffreys Cranberry Chutney Recipes

Fresh Cilantro Chutney image

Provided by Martha Stewart

Time 10m

Number Of Ingredients 6

1/2 teaspoon whole cumin seeds
Kosher salt and freshly ground black pepper
3 cups cilantro, coarsely chopped
1/2 to 1 fresh hot green chile, such as bird's-eye, Indian long, or serrano, coarsely chopped
1 1/2 tablespoons fresh lemon juice
Freshly ground pepper

Steps:

In a small skillet over medium-high heat, toast cumin seeds until fragrant, 2 to 3 minutes. Let cool completely, then grind in a spice grinder.
Place ground cumin, 1/2 teaspoon salt, and remaining ingredients in the jar of a blender; season with pepper. Blend, stopping to push mixture down sides several times with a rubber spatula, until a paste forms. Transfer paste to a small glass or other nonmetallic bowl. Serve immediately, or store in an airtight container in refrigerator up to 2 days.

MADHUR JAFFREY'S CRANBERRY CHUTNEY image

Yield 1.5 Cups

Number Of Ingredients 9

Madhur Jaffrey's Cranberry Chutney
1-inch piece fresh ginger
3 cloves finely chopped garlic
1/2 cup apple cider vinegar
4 tablespoons sugar
1/8 tsp cayenne pepper
1-pound can cranberry sauce with berries
1/2 teaspoon salt (or less)
ground black pepper

Steps:

Cut ginger into paper-thin slices, stack them together and cut into really thin slivers. Combine ginger, garlic, vinegar, sugar and cayenne in a small pot, and simmer on medium flame about 15 minutes or until there are about four tablespoons of liquid left. Add can of cranberry sauce, salt and pepper. Mix and bring to a simmer. Simmer on a gentle heat for about 10 minutes. Cool, store and refrigerate. Makes about 1 1/2 cups.

Seasonal Cranberry Chutney image

Provided by Stella Mae

Categories Chutneys

Time 3h20m

Yield 12 serving(s)

Number Of Ingredients 14

1 (1 lb) can jellied cranberry sauce
1 (1 lb) can whole berry cranberry sauce
1 inch fresh ginger, peeled
3 cloves garlic, peeled and finely chopped
1/2 cup apple cider vinegar
4 tablespoons sugar (or less)
1/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
salt
1/4 cup chopped pecans or 1/4 cup walnuts
1/2 small orange, peeled,diced
1 -2 inch orange rind, finely diced
1/2-1 lemon, juice only

Steps:

Cut ginger into paper thin slices, stack, cut into thin slivers.
Combine slivers, garlic, vinegar, sugar, pepper,cinnamon and allspice into a heavy pot.
Simmer for about 20 minutes (may take longer) until there're about 4 tablespoons liquid left (excluding the solids).
Add cranberry sauce and salt.
Mix, bring to a simmer.
It will be a bit lumpy.
Add nuts, orange, peel and lemon juice.
Simmer slowly.
It will take 2 to 3 hours to thicken.
Cool, put in a jar and refrigerate.
This will keep for several days and freezes well.

Nutrition Facts : Calories 152.8, Fat 1.8, SaturatedFat 0.2, Sodium 22.8, Carbohydrate 35.4, Fiber 1.4, Sugar 33.4, Protein 0.5

Madhur's Red Pepper Chutney image

Provided by Martha Stewart

Number Of Ingredients 9

1/2 large red bell pepper, seeded and coarsely chopped
20 large or 30 small fresh mint leaves, coarsely chopped
2 tablespoons freshly squeezed lemon juice (1/2 lemon)
1 clove garlic, peeled and coarsely chopped
1/2 teaspoon cayenne pepper, or to taste
1/2 teaspoon salt, or to taste
Freshly ground black pepper
1 tablespoon slivered, blanched almonds, chopped
1 teaspoon fresh dill, chopped

Steps:

Place bell pepper, mint leaves, lemon juice, garlic, cayenne, salt, and black pepper in the jar of a blender. Puree until smooth.
Add almonds; blend again. Pour chutney into a bowl, and adjust seasonings. Add dill.