Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
single

SUBSCRIBE TO OUR Newsletter

Food Monster - Recipes

Cranberry and Clementine Chutney [Vegan]

LIKE OGP ON FACEBOOK :
I love making chutneys, Bengali style chutneys, they are so quick and easy and I feel the cranberry, with its bright and vivid hues was born to be a chutney. As for leftover chutney, if there is any, you will enjoy transforming it into lovely, gently spiced cranberry muffins. The cranberry offers me a brighter option than tomatoes, which is a popular table favorite for chutneys in India, where they are plentiful and available all year round.

Cranberry and Clementine Chutney [Vegan]

This Recipe is :

Dairy FreeVegan

Cook Time

20

Ingredients

  • 1 tablespoon oil
  • 3/4 teaspoon black mustard seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 tablespoon freshly grated ginger
  • 1 cup apple cider
  • 1/2 cup sugar
  • 2 clementines zested and juiced
  • 1 1/2 cups – about 12 ounces – cranberries
  • 1 -2 star anise (optional)

Preparation

  1. Heat the oil and add the mustard seeds and wait until the mustard seeds begin to crackle. Add in the ginger and stir well.
  2. Add in the cider and the sugar and the clementine zest and cook for 5 minutes, until the mixture has thickened.
  3. Add in the clementine juice and the cranberries and the star anise if using. Cook for about 5 minutes, just until the cranberries begin to pop.
  4. Turn off the heat and cool and use as needed.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


CondimentGinger

 

AUTHOR & RECIPE DETAILS


photo

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes and experiences are chronicled on her blog Spice Chronicles. This concept has translated to two cookbooks. The first is a part memoir, part narrative-style cookbook, "The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook. In her second cookbook -- "Spices and Seasons, Simple, Sustainable Indian Flavors" -- Rinku offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint.


 

 



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Smoky Portobello Black Bean Burger [Vegan]

Smoky Portobello Black Bean Burger 1

Corn and Bell Pepper Fritters [Vegan]

Corn and Bell Pepper Fritters

Chickpea Flour Stuffed Bottle Gourd Curry [Vegan]

Chickpea-Stuffed Bitter Melon Curry b

Sweet and Sticky Baked Miso Eggplant [Vegan]

Sticky Sweet Miso Eggplant 2

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

One comment on “Cranberry and Clementine Chutney [Vegan]”

Click to add comment
Supplements Plus
1 Years Ago

liked and shared!


Reply


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×