Cranberry Chutney

Cranberry Chutney Recipe
Photo: Randy Mayor; Styling: Jan Gautro
Slivered almonds add crunch to Mary's favorite chutney, which she serves with shrimp or chicken.

Yield:

3 1/2 cups (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 199
Caloriesfromfat 11 %
Fat 2.5 g
Satfat 0.2 g
Monofat 1.6 g
Polyfat 0.6 g
Protein 1.4 g
Carbohydrate 44.2 g
Fiber 2.2 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 184 mg
Calcium 47 mg

Ingredients

4 cups fresh cranberries
2 cups packed brown sugar
1 cup raisins
1 cup water
1/2 cup slivered almonds, toasted
1/4 cup fresh lemon juice
1 teaspoon salt
1 teaspoon grated onion
1/8 teaspoon ground cloves

Preparation

Combine all of the ingredients in a large saucepan, and bring to a boil. Reduce heat, and simmer the chutney for 35 minutes or until thickened.

November 2002
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