This recipe is excerpted from Lynn Crawford's new book, Lynn Crawford's Pitchin' In (Penguin Books, $37). She says, “These delicate berries grown in the bogs around Newfoundland are a delicacy. When ripe, they are a gorgeous golden amber colour and are soft and juicy with a distinctive tart taste. They are mostly made into sweet jams, tarts and syrups. I wanted to capture their unique taste in a savoury chutney, which becomes a perfect condiment for game and meats.”
- Portion size 2 servings
- Credits : Canadian Living Magazine: June 2012
Ingredients
Method
Heat the oil in a large skillet over medium-high heat. Add the onions and garlic. Cook, stirring often, until the onions are golden brown. Stir in the red pepper flakes, vinegar, honey and mustard; cook for 2 minutes.Reduce heat to medium and add the cloudberries and thyme. Cook, stirring occasionally, until the cloudberries start to break down and the chutney has the consistency of a thick sauce, another 20 to 30 minutes. Season with salt and pepper.
Nutritional facts Per 1 tbsp: about
- Fibre trace
- Sodium 9 mg
- Sugars 3 g
- Protein trace
- Calories 26.0
- Total fat 1 g
- Potassium 23 mg
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 4 g
%RDI
- Iron 1.0
- Vitamin C 8.0
