Cranberries provide a tart taste to sweet chutney.
Chutney originated in India, where it is served with almost every meal. According to the San Diego Union-Tribune website, this versatile condiment is now widely served in the West because it combines so well with Western cuisine. Cranberry orange chutney is no exception. Made from cranberries, oranges, spices, vinegar and sugar, it can be served in a variety of ways.
Instructions
1. Serve the chutney as a condiment or side dish for meat. Place cranberry orange chutney in a bowl with a serving spoon as an alternative to traditional cranberry sauce at a Thanksgiving or Christmas turkey dinner, or pair it at any time with chicken, roast lamb or pork.
2. Place a block of cream cheese on a small serving plate, and pour approximately 1/4 cup cranberry orange chutney over it. The San Diego Union-Tribune website suggests that you serve this with either crackers or cocktail bread slices. The red and orange chutney with the white cream cheese add a festive visual touch to a table.
3. Mix the cranberry orange chutney into several different foods. The San Diego Union-Tribune website explains that chutney can be mixed to taste into rice to make a type of pilaf. The same website also recommends stirring 1/4 cup chutney into steamed green beans, broccoli or carrots.
4. Stir together an equal amount of chutney and mayonnaise for use as a condiment on hamburgers or deli-type sandwiches. It can also be used as a barbecue sauce when barbecuing any meat. Mix it into a vinaigrette salad dressing, or toss it directly into a green salad for a new take on an old favorite.
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