Equipment
Ingredients
Syrup Base
- 120 ml cider vinegar
- 525 g light brown sugar
- 350 ml water
- 3½ g curry powder
- 2½ g ginger, ground
- 1 g cloves, ground
- 1 g allspice, ground
- 2½ g cinnamon, ground
Fruit and Nuts
- 1425 g cranberries
- 2 lemon, zested and sectioned
- 2 orange, zested and sectioned
- 1 apple, peeled and coarsely chopped
- 120 g golden raisins
- 120 g dried apricots
- 120 g pecans, chopped
Nutrition (per serving)
Method
In a large saucepan, combine the cider vinegar, brown sugar, curry powder, ground ginger, cloves, allspice, cinnamon, and water.
Bring the mixture to a boil (approximately 100°C/212°F) over medium-high heat, stirring until the sugar is completely dissolved, which takes about 3 minutes.
Add the lemon rind, orange rind, citrus sections, and chopped apple to the saucepan.
Reduce the heat to low and simmer the mixture for 10 minutes.
Stir in approximately 712g of the cranberries, the golden raisins, and the dried apricots.
Simmer the mixture for 35 minutes, stirring occasionally, until the liquid has reduced and thickened.
Add the remaining 713g of cranberries and simmer for 10 minutes more.
Add the chopped pecans and simmer for a final 15 minutes.
Remove the pan from the heat and transfer the chutney to a bowl to cool.
Cover and refrigerate the chutney overnight to allow the flavors to develop.
Chef's Notes
- Toasting the pecans separately before adding them will enhance their flavor and texture, preventing them from becoming soggy in the chutney.
- When segmenting citrus, ensure you remove all the white pith, as it can impart a bitter flavor to the chutney.
- Taste and adjust the spices before the final simmering stage. You might want to add a pinch more cinnamon or a touch of cayenne for a subtle kick.
- For a smoother consistency, you can partially blend the chutney after it has cooled slightly, but be sure to leave some texture from the cranberries and nuts.
- This chutney can be made several days in advance, and the flavors will meld and deepen beautifully.
Storage
Refrigerator: 2 weeks — Keep in an airtight glass jar for best flavor preservation.
Freezer: 3 months — Thaw in refrigerator overnight before serving.
Reheating: Serve chilled or at room temperature.
