 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
|
My sister made this for Thanksgiving. It was wonderful! It will certainly be on our Thanksgiving table for many years to come. Ingredients:
1 tablespoon peanut oil |
1 small vidalia onion, chopped |
1 cinnamon sticks, cut in half or 1 tablespoon cinnamon |
1 teaspoon curry |
1 cup white sugar |
1 cup brown sugar |
1/2 cider vinegar |
2 -3 apples (cored and chopped) or 2 mangoes (cored and chopped) |
1 lb cranberries |
1 teaspoon mustard seeds |
Directions:
1. Heat 1 tsp peanut oil in pan, add onion and cook until soft, about 8 minutes.
2. Add curry, cinnamon and cook for 1 minute.
3. Stir in sugars and vinegar, bring to boil.
4. Add magoes or apples and cook, stirring occasionally until softened.
5. Add cranberries and cook over medium heat for 10 minutes, crushing cranberries against the side of the pan.
6. Heat rest of peanut oil in small skillet , add the mustard seed and cook until the begin to pop. Add to chutney.
7. I let it cook on low for 1-2 hours, not sure if that helped, but it sure tasted good!
|
|