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Sweet & Sour Cranberry Chutney

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...

Notes

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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» Top Wine Matches For This Recipe

Angus Hughson

Sparkling Whites, Dessert Wines and Pinot Noir are the best wines to pair with Sweet & Sour Cranberry Chutney.

 
 

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