12/23/2013 at 03:11 PM
I love this chutney but maybe I cook it too fast? I didn't love the consistency, so I tossed it in my vitamin for a couple of pulses and found perfection. Love it.
12/29/2011 at 11:34 PM
After trying many recipes that I felt were too sweet, I was happy to find this that one tasted as good as it looked--an overall good flaver, a bit on the tart side which is what I'd been trying to achieve. Maybe the vinegar?
Mary Lou from South Windsor, Connecticut
11/12/2011 at 07:20 PM
I made the chutney for Easter to accompany a ham, and it was delicious. The guests loved it. There was not a speck left in the dish. I will make it again for Thanksgiving. Takes a little time, but definitely worth it.
Elizabeth from Durham, NC
04/25/2009 at 12:20 PM
This recipe is different in that it uses a bag of fresh or frozen cranberries. When cooked the cranberries, apples, and raisins are a beautiful translucent red, the terrific flavor improves with a few days in the refrigerator. I serve it mainly with pork or lamb kebabs, but it would be delicious with cream cheese on crackers as well. It's my favorite chutney.
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