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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...



  • 1.

    In a pan coated lightly with oil over high heat, sauté the onions and lemongrass until soft, about 5 minutes.

  • 2.

    Season with pink salt and freshly ground black pepper and check for flavour.

  • 3.

    Add cranberries and sugar and deglaze with apple cider vinegar.

  • 4.

    Reduce mixture by 75 percent, or until liquid is absorbed.

  • 5.

    Check again for seasoning.

  • 6.

    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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Andrew Graham

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


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