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...


  • 2 red onions - cut into small dice

  • 2 tablespoons minced lemongrass - white part only

  • 2½ cups dried cranberries - Craisins, chopped

  • 1/2 cup sugar

  • 2 cups apple cider vinegar

  • 3 tablespoons canola oil for cooking

  • Pink salt and freshly ground black pepper to taste


  • 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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