Equipment
Ingredients
Syrup Base
- 120 ml cider vinegar
- 525 g light brown sugar
- 350 ml water
- 3½ g curry powder
- 2½ g ginger, ground
- 1 g cloves, ground
- 1 g allspice, ground
- 2½ g cinnamon, ground
Fruit and Nuts
- 1425 g cranberries
- 2 lemon, zested and sectioned
- 2 orange, zested and sectioned
- 1 apple, peeled and coarsely chopped
- 120 g golden raisins
- 120 g dried apricots
- 120 g pecans, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 737 kcal
- Protein
- 5 g
- Carbohydrates
- 158 g
- Fat
- 15 g
- Fiber
- 20 g
- Sugar
- 113 g
- Sodium
- 42 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 5 g
- Potassium
- 808 mg
- Calcium
- 230 mg
- Iron
- 2.9 mg
- Magnesium
- 74 mg
- Phosphorus
- 132 mg
- Zinc
- 1.5 mg
- Vitamin A
- 40 mcg
- Vitamin C
- 118 mg
- Vitamin E
- 3.8 mg
- Vitamin K
- 15 mcg
- Vitamin B6
- 0.4 mg
- Thiamin
- 0.23 mg
- Riboflavin
- 0.18 mg
- Niacin
- 1.5 mg
- Folate
- 25 mcg
- Water
- 375 g
Sources: USDA FoodData Central
Method
In a large saucepan, combine the cider vinegar, brown sugar, curry powder, ground ginger, cloves, allspice, cinnamon, and water.
Bring the mixture to a boil (approximately 100°C/212°F) over medium-high heat, stirring until the sugar is completely dissolved, which takes about 3 minutes.
Add the lemon rind, orange rind, citrus sections, and chopped apple to the saucepan.
Reduce the heat to low and simmer the mixture for 10 minutes.
Stir in approximately 712g of the cranberries, the golden raisins, and the dried apricots.
Simmer the mixture for 35 minutes, stirring occasionally, until the liquid has reduced and thickened.
Add the remaining 713g of cranberries and simmer for 10 minutes more.
Add the chopped pecans and simmer for a final 15 minutes.
Remove the pan from the heat and transfer the chutney to a bowl to cool.
Cover and refrigerate the chutney overnight to allow the flavors to develop.
Chef's Notes
- Toasting the pecans separately before adding them will enhance their flavor and texture, preventing them from becoming soggy in the chutney.
- When segmenting citrus, ensure you remove all the white pith, as it can impart a bitter flavor to the chutney.
- Taste and adjust the spices before the final simmering stage. You might want to add a pinch more cinnamon or a touch of cayenne for a subtle kick.
- For a smoother consistency, you can partially blend the chutney after it has cooled slightly, but be sure to leave some texture from the cranberries and nuts.
- This chutney can be made several days in advance, and the flavors will meld and deepen beautifully.
Storage
Refrigerator: 2 weeks — Keep in an airtight glass jar for best flavor preservation.
Freezer: 3 months — Thaw in refrigerator overnight before serving.
Reheating: Serve chilled or at room temperature.
Troubleshooting
Chutney is too thin
Cause: Insufficient reduction time or heat was too low.
Fix: Simmer for an additional 10-15 minutes until desired thickness is reached.
Prevention: Maintain a steady simmer and do not cover the pan.
Bitter flavor profile
Cause: White pith from the citrus fruits was included with the rinds or segments.
Fix: Cannot be fixed; can be slightly masked by adding a small amount of additional sugar.
Prevention: Carefully zest only the colored layer of the fruit and trim all white pith from the segments.
Cultural Context
Chutney, originating from the Indian subcontinent, has evolved into many regional variations worldwide. In American cuisine, particularly during the holidays, fruit-based chutneys like this one offer a bright, spiced counterpoint to rich, savory dishes such as roasted turkey or pork. They are a testament to the fusion of traditional preservation techniques with local ingredients and evolving flavor preferences.
