Sweet and sour is a classic flavour combination in Chinese and Indian cuisine and is usually achieved by using vinegar and sugar. I am using sweet-tart cranberries for their great flavour and rich color. This chutney is so good, you will find yourself putting it on everything from cheeses, to meat, to poultry etc...
In a pan coated lightly with oil over high heat, sauté the onions and lemongrass until soft, about 5 minutes.
Season with pink salt and freshly ground black pepper and check for flavour.
Add cranberries and sugar and deglaze with apple cider vinegar.
Reduce mixture by 75 percent, or until liquid is absorbed.
Check again for seasoning.
When cool, transfer to a container, cover, and store in fridge.
You can add a couple of chipotle peppers or 2 birds eyes chillies for that extra kick. The chutney must be refrigerated, and can be stored up to three weeks.
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