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Raspberry Ginger Chutney

Raspberry Ginger Chutney
Raspberry Ginger Chutney

Raspberry Ginger Chutney

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This is good served as a dip or condiment for grilled and roasted vegetables and meat or spread on a sandwich. It is also nice with creamy dairy (think cottage cheese, yogurt, crème fraiche or soft cheese).

Ingredients

  • 1 tablespoon oil olive
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander ground
  • Pinch red pepper flakes optional
  • 2 cups raspberries frozen
  • ¼ cup vinegar cider
  • 2 teaspoons honey
  • 1 each orange zest and juice
  • 1/2 teaspoon salt

Instructions

  • Heat a medium saucepan on high heat.
  • Add the oil to the hot pan, reduce to medium heat.
  • Add the onion, garlic, and ginger, stirring often, until soft and translucent, 3 to 5 minutes.
  • Stir in mustard seeds, coriander, and pepper flakes; cook until the mustard seeds start to pop.
  • Stir in the frozen raspberries, vinegar, honey, orange juice and zest; season with salt.
  • Simmer, stirring often, until mixture has reduced and thickened, about 10-15 minutes.
  • Serve immediately or place in a container, allow to cool and cover and store in the refrigerator.
  • Chutney can be served chilled or hot.

Video

Nutrition

Calories: 60kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Sodium: 150mg | Fiber: 2g | Sugar: 6g
Tried this recipe?Mention @red_raspberries or tag #red_raspberries!

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