Piping Pot Curry · by Meeta Arora★ 5.0 (7)
Cranberry Chutney
NUTRITION · PER SERVING30M COOK
CAL 2%·PRO 0%
CARBS 11G96% OF CAL
1G FIBER6G ADDED3G INTRINSIC1G OTHER9G TOTAL SUGAR
FAT 0G8% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A sweet, spicy, and tangy chutney made with cranberries, apples, ginger, and warm spices. Ready in 30 minutes, it's perfect on cheese boards or alongside appetizers and sandwiches.
condimentamerican🌀 blender🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 12 ounce Cranberries
- 1/2 tablespoon Oil (I used canola oil)
- 1/2 cup Onions (diced)
- 1 tablespoon Ginger (grated )
- 1 Tart-sweet apple (Fuji, Gala or Honeycrisp, peeled, cored and diced )
- 1/4 cup Golden Raisins
- 3/4 cup Granulated White Sugar
- 1/2 cup Orange Juice
- 2 tablespoon Apple cider vinegar
- 1 teaspoon Garam Masala
- 1 teaspoon Salt
- 1 teaspoon Kashmiri red chili powder (or paprika, mild)
- 1/2 teaspoon Roasted Cumin Powder
At a glance
PER SERVING · TIME 30M
CAL 2%·PRO 0%
CARBS 11G96% OF CAL
1G FIBER6G ADDED3G INTRINSIC1G OTHER9G TOTAL SUGAR
FAT 0G8% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 98mg
- Total sugar
- 9g
- Added sugar
- 6g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 50mg
- Calcium
- 5mg
- Iron
- 0.16mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 98MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.