If you fancy a fresh and fruity chutney with a superfood twist then this could be the one for you! Tart and tangy with a hint of sweetness, it is absolutely divine when used as a salsa for your veggie burger or curry.
Equipment
- Pestle and Mortar
- Pan
- Jam Jars
Ingredients
- 100g Cranberries
- 1 Tsp Cumin Seeds
- 1/2 Tsp Mustard Seeds
- 4 Cloves of Garlic
- 1 Large Thumb Fresh Ginger
- 1 Fresh Red Chilli
- 1 Small White Onion - Chopped
- 1 Heaped Tsp Ginger Powder
- 1 Tsp Ground Coriander
- 1/2 Tsp Paprika Powder
- 100 ml Water
- 20g Fresh Coriander
- Sea Salt to Taste
Method
- Soak the Goji Berries and Cranberries overnight in 200ml water
- Make a paste in the pestle and mortar from 4 cloves garlic, thumb of fresh ginger and red chilli
- Heat 1 tbsp of coconut oil in the pan
- Add 1 tsp cumin seeds, 1 tsp fennel seeds 1/2 tsp mustard seeds and heat untill popping
- Add garlic/chilli/ging puree and 1 small white onion chopped small
- Simmer untill softening
- Add 1 tsp black pepper, 1 heaped tsp ginger, 1 tsp ground coriander and 1/2 tsp paprika powder
- Take soaked berry mixture ( including water), partially blend if you want the chutney smoother and add to pan
- Add 25ml Apple Cider Vinegar, 100 ml water and 20g chopped fresh coriander leaves
- Bring to the boil and keep stirring
- Add salt/more pepper to taste
- Simmer to reduce for approximately 35 mins
- Partially blend to determine texture of chutney (smooth/chunky)
- Boil jam jars in large pot of water, then remover form pan and place in oven on high to roast the jars for 10 mins to sterilize
- Fill hot jars with hot chutney and as it cools will seal the jar to keep for up to a month
- Optional - add 2 overnight soaked dates to mixture if not sweet enough
- Enjoy! A delicious addition to homemade veggie burgers.
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