Jalapeño-Cranberry Chutney

Serve this spicy chutney as an appetizer with cream cheese and crackers or as an accompaniment to chicken, turkey, pork, or fish.


48 servings (serving size: 1 tablespoon)

Recipe from

Oxmoor House

Recipe Time

Prep: 16 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 13
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Protein 0.1 g
Carbohydrate 3.4 g
Fiber 0.4 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 13 mg
Calcium 2 mg


1 (12-ounce) package fresh cranberries
1 medium tangerine, cut into 8 wedges and seeded
1/2 cup red wine vinegar
1/4 cup chopped shallots (2 large)
1/2 cup sugar
1/4 cup minced seeded jalapeño pepper (3 peppers)
1/4 teaspoon salt
1/4 teaspoon black pepper


1. Place cranberries and tangerine wedges in a food processor; process until coarsely chopped.

2. Bring vinegar and shallots to a boil in a saucepan. Reduce heat, and simmer, uncovered, 5 minutes or until mixture is reduced to 1/3 cup. Stir in cranberry mixture, sugar, and remaining ingredients. Cook over medium-low heat 5 minutes, stirring frequently. Serve chutney warm or chilled.

Katherine Cobbs,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note