Cloudberry Chutney

Author: Canadian Living

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

  • 2 tablespoons olive oil
  • 1 onion thinly sliced
  • 2 cloves garlic minced
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup sherry vinegar
  • 1/4 cup honey
  • 1 tablespoon Dijon mustard
  • 1 cup cloudberries
  • 1 teaspoon chopped thyme
  • salt
  • black pepper

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
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cloudberry Chutney

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