Featured image of post Steps to Prepare Dhania Pudina Chutney Recipe

Steps to Prepare Dhania Pudina Chutney Recipe

The dhaniya pudina chutney is also used in a variety of chaat dishes and as sandwich spread.

Cranberry Ginger Chutney

र स ट र ट ज स हर चटन क आस न र स प hari chutney dhaniya pudina chutney.

Recipe Summary Cranberry Ginger Chutney

This chutney is sweet and spicy. Years ago a friend gave it to me after she served it at Thanksgiving and it has become a holiday staple. I have made it up to 4 days in advance and it keeps beautifully. After the holiday I have put it over vanilla ice cream; sounds strange but also delicious.

Ingredients | Dhania Pudina Chutney Recipe

  • 1 ¼ cups white sugar
  • 1 cup orange juice
  • 1 cup white wine vinegar
  • ¼ cup chopped fresh ginger
  • 1 tablespoon orange zest
  • 1 shallot, minced
  • 2 cinnamon sticks
  • ⅛ teaspoon salt
  • 2 (12 ounce) packages cranberries
  • 1 teaspoon vegetable oil
  • 2 teaspoons mustard seeds
  • Directions

  • Combine sugar, orange juice, vinegar, ginger, orange zest, shallot, cinnamon sticks, and salt together in a skillet; bring mixture to a boil. Cook and stir until mixture thickens and sugar has dissolved, 8 to 10 minutes. Add cranberries; continue cooking and stirring until cranberries pop, about 10 more minutes. Remove from heat.
  • Heat vegetable oil in a small pan over medium heat; add mustard seeds. Cook and stir until mustard seeds begin to toast and pop, 1 to 2 minutes. Stir seeds into chutney. Serve chilled or at room temperature.
  • Info | Dhania Pudina Chutney Recipe

    prep: 15 mins cook: 20 mins total: 35 mins Servings: 12 Yield: 12 servings

    TAG : Cranberry Ginger Chutney

    Side Dish, Sauces and Condiments Recipes, Relish Recipes, Cranberry Relish Recipes,


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