Raspberry Ginger Chutney

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).

Keyword & Sauces, Chutneys, Cooking with Razz|Jams

Calories 60

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