Delicious Vegetarian Dips - Cranberry Chutney

Cranberry Chutney.jpeg

Cranberries are full of Vitamin C, A and K. A natural go to for urinary tract infections.Most importantly they are a fat emulsifier,helping your lymphatic transport system flow.

Cranberry Chutney

Yields - 2 jars.

4 cups Frozen Cranberries
2 cloves Garlic

2 tsps. Cinnamon
2 tsps. Ginger (finely grated)

1 cup Cranberry Juice (unsweetened)
1 tbsp Orange Rind
1/3 cup Coconut Sugar (or maple syrup)
3 tbsps Currants
5 Black Peppercorns
2 Apples (Granny Smith)
4 Whole Cloves
1 Green Chili (Finely diced)
1 tsp Ghee
1 tsp Cumin Seeds

In a medium saucepan, combine cranberries, apples, currants, spices, ginger, cranberry juice, and orange zest. Allow the mixture to come to a boil over medium high heat. Add in sweetener (coconut sugar or maple syrup) after turning the heat down to low.Simmer for about 20 minutes, until chutney thickens to a jam like consistency. You may want to remove the cloves to avoid biting into one, or leave them in to further infuse the chutney. Heat the ghee add cumin seeds and the finely diced chilli. Temper the chutney by adding this heated mixture to the chutney. Serve with roasted vegetables steamed greens or vegetable fritters.

Note: If you don’t have frozen cranberries, use reduced sugar cranberries but only 2 cups. Add an extra cup of cranberry juice and 1/2 cup orange juice. You may have to add water to keep the mixture from drying.

Rashmi ZImburg