Recipes in the world of Flavilo

Smoked Paprika Cranberry Chutney served

Smoked Paprika Cranberry Chutney

Chutney originates from Indian cuisine, but over the years it has spread worldwide and many variations are known. This smoked paprika cranberry version enriches the basic recipe with a special twist: the deep, spicy aroma of smoked paprika harmonizes perfectly with the sweet and sour taste of cranberries. This chutney is excellent with roasted meats, such as pork or turkey, but can also be paired with cheeses such as camembert or brie. It is simple to prepare, yet offers a special flavor that will enhance everyday meals and festive dishes alike.

Prep Time 10 min
Preparation 20 min
Total 30 min
180 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 200 g Dried Cranberries
⭕ 1 Red Onion
⭕ 2 cloves Garlic
⭕ 1 tbsp Smoked Paprika
⭕ 50 g Brown Sugar
⭕ 50 ml Apple Cider Vinegar
⭕ 20 ml Olive Oil
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper

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    Preparation Steps

    1

    Finely dice the red onion and mince the garlic. Prepare the cranberries and the remaining ingredients.

    2

    In a medium saucepan, heat the olive oil over medium heat. Add the diced red onion and sauté until softened and translucent, about 3-4 minutes.

    3

    Add the minced garlic and smoked paprika and cook for another 1-2 minutes, until fragrant.

    4

    Stir in the cranberries, then pour in the apple cider vinegar and sprinkle with brown sugar. Mix well to combine.

    5

    Reduce the heat to low and simmer for 15-20 minutes, or until the cranberries have softened and the chutney has thickened. Stir occasionally to prevent sticking.

    6

    Season with salt and black pepper to taste. Let it cool completely before serving with roasted meats, cheeses, or toast. Store in the refrigerator for up to a week.