Bbrrrrrrr, happy freezing cold Saturday! I’m trying to stay warm, bright and cheery in this blanket of snow and arctic deep freeze… not easy as I dream of sunny days and bronzed skin… then end is in sight you guys! The new year promises warmer weather, YES! Until then stay huddled, warm and eat yummy food, hmmm maybe my Holiday Spiced Cranberry Pineapple Chutney is in store?! Perfect for a New Years appy or for snacking purposes with Netflix on, giant fluffy warm socks and game night!
So a friend recently asked me for a chutney recipe he could whip up for a holiday gathering and I immediately jumped on the challenge, flavors and fruit combos went running through my head! I knew I wanted to conjure up a healthier chutney for the holidays, one that wasn’t half sugar… but of course still delicious! I tried a few combos and this Holiday Spiced Cranberry Pineapple Chutney was the winner at all my holiday festivities and with my husband.
So chutnies originated in Indian, coming from the Hindi word “chatni”. Chutnies are typically a relish made from fresh fruit and spices and can be used in a multitude of ways! I love any sort of sauce, relish or side dish that highlights and improves simple ingredients, that’s exactly what this chutney does! While I was trialing fruit combos I was dreaming of being back in warm Hawaii and then it occurrd to me, why not throw a little Hawaaiin heat into the chutney? So in went the pineapple and jalapeno, then the magic happened! It turned out sweet with a little heat and tang, a perfect balance! I actually didn’t even realize how simple chutnies are to make and how much flavor gets packed into a small spoonful, it was a hit forsure!
Chutnies literally go with almost anything, I served my Holiday Spiced Cranberry Pineapple Chutney up as an appetizer on Christmas Eve dinner on a fancy lil charcuterie platter with an arrangement of crackers, cheese, assorted Italian meats, nuts, cucumber slices and dried fruit. I enjoyed it on everything from fresh veggies, roasted chicken, roasted veggies, crackers, eggs to putting it on my husbands meat & cheese sandwich melts, wraps and fruit cheese mid afternoon snack platters! Everyone that tried it loved it, I wish I made a bigger batch! I think it’s definitely a recipe to ring in the New Year with!
Here is what you will need:
1 tsp olive oil
3/4 cup yellow sweet onion – diced finely
1 jalapeno – diced finely
2 tsp fresh grated ginger
6 dried dates – pitted and diced
3/4 cup fresh pineapple – chopped
2 tbsp of pineapple juice (optional, but if you have some leftover juice from your pineapple use it!)
1/2 cup fresh cranberries
1/4 cup apple/cider vinegar
1 tbsp honey
1/4 tsp cinnamon
1/4 tsp salt
Here’s how to make your own chutney!
Heat olive oil in a sauce pan over medium low heat.
Add your onion, jalapeno, ginger and dates. Sure and allow onions to soften, approximately 5-8 minutes, stirring intermittently.
Add the remainder of your ingredients, stir well and allow to simmer on low heat for 15-20 minutes.
Half way through cooking I grabbed my muddler (you can use a potato masher etc) and broke down the bigger pieces of fruit, mashing it down to desired consistency. I like it a bit smoother but if you like a chunky chutney, then don’t break it down as much!
When it’s thickened it’s ready! Let it cool then add to a jar of your choice and seal!
Serve chilled with your choice of assorted crackers, meats, cheese, veggies, as a spread on sandwiches, great on eggs as well.
It’s easy and delicious, it makes a great little gift as well. Wishing all of you an incredibly Happy New Year, may 2018 be full of love, health, new opportunities, growth and happiness! Until next year! Xoxo
Ps: I love seeing my recipes on your table! Tag me on Facebook, Pinterest & Instagram