Holiday Chutneys
Go beyond cranberry sauce this season.
First appeared in the Winter 2023 edition of edible Western NY & Erie Lakeshore
When I was growing up, my aunts would serve turkey for the holidays along with traditional sides, including a small dish of cranberry sauce. We might dutifully dab a bit on our plates as the dishes were passed, but it often sat, largely ignored, on a far corner of the table. Much of it would be left jiggling on the saucer as we carried the plates to the kitchen for washing. While the sauce my aunts served was uninspired, the idea of pairing hearty roasted meat with a tangy, fruity, spicy condiment is time-tested brilliance. That’s the beauty of chutney.
Choose Chutney
Chutneys have long been enjoyed as condiments that add some zest and spice to a meal. They make a great addition to any holiday table. While the word chutney describes a wide variety of sauces depending on place and time, in the U.S., chutney generally refers to a sauce that is fruity, savory, and flavored with herbs and spices. Some chutneys are a little like a salsa and some are more like a jam. They can resemble pesto, or even take the form of a paste, especially if the foundational flavor is an herb.
Extending the Cranberry Tradition
Although on some holidays we may skip the turkey, we do maintain the cranberry chutney tradition year after year. For me, the smell of it cooking is the essence of holiday cheer. But my favorite role for chutney happens after the tablecloths have been put away. A cold turkey sandwich topped with cranberry chutney is supreme, and just a dollop of chutney even can make leftover veggies sparkle. Chutney of any sort also is wonderful with cheese or flatbread, so it’s great for a late afternoon snack or an appetizer. Chutneys travel well to a potluck gathering. Presented in a pretty jar, they also can make a sweet host gift.
Rich Aromas and Holiday Cheer
The chutneys presented here use ingredients meant to complement a traditional holiday meal. I kept to similar ratios and processes in these recipes, but the variations are endless. Depending on your preferences, you can adjust the heat by using more or less garlic and pepper. You also can tone the sweetness by adding more sugar or using sweeter fruits, such as replacing raisins with dates. Although some chutneys are made using entirely fresh ingredients, these are all cooked in a pot on the stove. There’s a reason for that. The days may be getting shorter and grayer and likely windier, but those fall flavors and rich aromas coming from your kitchen will bring out the holiday cheer and make you smile. I promise.
Ingredients
- 3 to 4 whole clementines or mandarin oranges
- 2 tablespoons water
- 1 cup diced onion
- ½ teaspoon salt
- ½ teaspoon ground cloves
- ½ teaspoon cinnamon
- 1 pound cranberries fresh or frozen (note: frozen cranberries need not be defrosted)
- ½ cup raisins
- ¾ cup brown sugar
Instructions
- Quarter oranges and process in food processor until they are finely diced, then set aside.
- Add water, onions, and salt into large saucepan and cook 3 to 5 minutes until onions soften and much of the liquid has evaporated.
- Add spices and cook until the aroma is released, about a minute or 2.
- Add cranberries, raisins, oranges, and sugar. Cook until cranberries have popped and the sauce has thickened, about 10 to 15 minutes.
Notes
Ingredients
- 3 cups raw peeled pumpkin, cut into marble-sized chunks
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 1 teaspoon pumpkin pie spice
- 2 cups plus 2 tablespoons water divided
- 1 cup diced onion
- ½ teaspoon salt
- 2 tablespoons fresh sage chopped
- 2 garlic cloves minced
- ⅛ teaspoon red pepper flakes
- 2 tablespoons brown sugar
- 2 tablespoons red wine vinegar
- ½ cup dried cranberries
- ½ cup chopped walnuts
Instructions
- Spread pumpkin on baking sheet lined with parchment paper. Season with salt, pepper, and pumpkin pie spice. Bake for about 30 minutes until fork tender. The pumpkin will dry out a bit and the edges may crisp.
- When pumpkin is done, add 1 cup plus 2 tablespoons water, onions, and ½ teaspoon of salt into a large saucepan and cook for 3 to 5 minutes until the onions soften and much of the liquid has evaporated.
- Add sage, garlic, and pepper flakes, and cook until aromas are released, about 1 or 2 minutes.
- Add 1 cup water, roasted pumpkin, and brown sugar, and cook for 10 to 15 minutes until the pumpkin is tender.
- Add vinegar, cranberries, and walnuts, and cook for about 10 minutes until sauce has thickened. This chutney will be more chunky than saucy. Cook just until all liquid has been absorbed.
Notes
Ingredients
- 1 cup pears cored and diced (skin on, just a bit underripe)
- 1 tablespoon lemon juice
- 1 cup plus 2 tablespoons water divided
- 1 cup diced onion
- ½ teaspoon salt
- ½ teaspoon coriander
- ½ teaspoon allspice
- ¼ teaspoon chili powder more or less depending on spice tolerance
- ¼ teaspoon black pepper
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 cup blueberries
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 1 cup dried cherries
Instructions
- Prepare pears and sprinkle with lemon juice.
- Add 2 tablespoons water, onions, and salt into large saucepan and cook for 3 to 5 minutes until onions soften and much of the liquid has evaporated.
- Add spices, garlic, and ginger, and cook until aromas are released, about 1 or 2 minutes.
- Add pears and blueberries to pot and stir to coat the fruit with spices, then add 1 cup of water and sugar. Cook for about 5 minutes.
- Add vinegar and cherries and cook until sauce has thickened. It is done when you can drag a spoon through the mixture and the path will remain.
Notes
Ingredients
- 3 cups apples cored and diced (skin on, 3 or 4 apples)
- 1 tablespoon lemon juice
- 3 to 4 pepperoncini peppers from a jar plus 1 tablespoon of liquid from the jar
- 1 cup plus 2 tablespoons water divided
- 1 cup diced onion
- ½ teaspoon salt
- 1 teaspoon apple pie spice
- 2 tablespoons brown sugar
- 1 cup golden raisins
Instructions
- Prepare apples and sprinkle with lemon juice, then set aside.
- Remove stems of pepperoncinis, mince, and set aside with 1 tablespoon of liquid from the jar.
- Add 2 tablespoons water, onions, and salt into large saucepan and cook for 3 to 5 minutes until the onions soften and much of the liquid has evaporated.
- Add apple pie spice and cook until aroma is released, about 1 or 2 minutes.
- Add apples and sugar and stir until apples are coated with spices. Then add 1 cup of water and cook for about 10 minutes.
- Add raisins, pepperoncini peppers, plus pepperoncini liquid, and cook until the mixture thickens. This chutney is chunky and won’t have a thick sauce, but no runny liquid should remain.
Notes
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