Cranberry Tomato Chutney
An elusive use of cumin, coriander and chili powder spices to balance juicy + tart cranberries, ripe Campari tomatoes with their distinct sugar + acid symmetry, plump golden raisins for the ultimate texture and another layer of subtle sweetness. A splash of freshly squeezed lemon juice to bring all the amazing flavors together and finally chilled to exquisite excellence. This Cranberry Tomato Chutney is a unique fusion recipe that intensifies each flavor to its maximum potential. Luscious, glistening and so finger-licking delicious.
Servings: 10
Ingredients
- 2 tbsp grape seed oil
- 1 lb Campari tomatoes *roughly chopped
- 24 oz cranberries *2 bags (boil for 5 minutes)
- 1 large yellow onion *thinly sliced
- 5-6 cloves fresh garlic *chopped
- 1 tsp chili powder
- ¼ tsp turmeric powder
- 1½ tsp coriander seeds *freshly ground to coarse powder
- ½ tsp cumin powder
- 4-5 tbsp sugar
- 1 cup golden raisins
- 1½ lemons *freshly squeezed
Instructions
- Place cranberries in large bowl and cover with cold water. Set aside.
- In a medium saucepan, add 2 tbsp grape seed oil and heat on medium heat. Add sliced onions and sauté for 10-12 minutes until light brown. Add chopped garlic, mix and continue to cook for 5-7 minutes. Add spices (chili, turmeric, cumin and corainder powders + Kosher salt). Add 1-2 tbsp of water (to prevent burning of spices) miix and continue to cook for 4-5 minutes.
- Now turn heat to medium high, add all the chopped tomatoes, mix and sauté for 5-7 minutes. Cover saucepan, turn heat to medium low and continue to cook for 15 minutes.
- While tomatoes are simmering, boil cranberries for 5 minutes until slightly softened and strain. Add softened cranberries to tomatoes/spices mixture, mix well, bring to a boil, then turn heat to low, cover and cook for 35 minutes, stirring in between, as needed. Using immersion blender, pulse mixture to desired consistency.
- Add sugar and golden raisins to chutney, mix, cover again and continue to simmer on low heat for an additional 15-20 minutes.
- Add freshly squeezed lemon juice, mix well, turn heat to medium high and cook for a final 5-7 minutes, stirring constantly, as needed to prevent burning. Place chutney in a glass container, let cool, cover and refrigerate overnight.
- Tempting and luscious Cranberry Tomato Chutney is now ready to serve. Pairs perfectly with my Roast Turkey with Fennel, Thyme and Herbed Butter (or any other meat or poultry dish). Enjoy! Nosh Farma'aiye.