Just say no! We speak of traditional, drab, lifeless cranberry sauce. Try this fresh alternative, a delicious sweet and tart cranberry fruit chutney from a renowned NYC chef.
Chef Suvir Saran is the executive chef and co-owner of Dévi restaurant in NYC. Food critic Frank Bruni called Devi “perhaps the city’s best Indian restaurant” in a New York Times Diner’s Journal review.
Chef Suvir shares a healthy fresh cranberry chutney recipe, that is meant to be made the day or evening before serving. And today, Chef Suvir visited Savory Tv and shared a beautiful story regarding this cranberry chutney:
“I spoke about this recipe in Atlanta with kids from the public school system a few days after Thanksgiving last year, and then came home around Christmas to find wonderful drawings done by the students, many of whom promised to never eat canned cranberry relish/salad, and encourage their parents to make the recipe above instead.
The recipe is from Charlie, my partners mother in West Virginia, and we have eliminated some ingredients that were not necessary and added nothing but goop and starch to the recipe.
What was marvelous to us was reading the Seattle Times a couple of years ago, soon after the publishing of the book, and reading how the writer who had prepared this recipe, decided to make it their families new cranberry relish recipe.
It made me proud of Charlies mother, her recipe and an age old favorite recipe.
Our farm, my second book and the restaurant in Jersey City as also the kiosks at UC Berkeley and Cornell University are all called American Masala. They are all about celebrating the magical tastes of foods from around India, the US and other countries that add magic at our home table, and recipes that find their way into my books and thereby into these restaurant concepts.”
Thank you Chef Suvir, you are truly an inspiration.
Read on for the recipe:
Cranberry Chutney From Chef Suvir Saran
Ingredients
- 1 (12-ounce) bag fresh or frozen cranberries
- 3 Granny Smith apples, peeled, cored, and quartered
- 3 blood oranges or navel oranges, scrubbed, quartered, and any seeds removed
- 1 pineapple, peeled, cored, and cut into large chunks
- 1 cup sugar
- 1 cup chopped pecans
- ½ cup dried cranberries
- ½ cup dried cherries
- ½ cup dried strawberries
Directions
- Place all of the ingredients into a food processor and pulse to combine a few times until everything is very finely chopped. (NOTE: If your food processor is not large enough to hold all of the ingredients, then make the chutney in two batches.)
- Refrigerate overnight and serve the next day or the following day.
Yields: 6 cups
Recipe and photo courtesy of the Cranberry Marketing Committee.
Also view our other chef recipe video for cranberry chutney, as well as our other Thanksgiving recipes. Enjoy your holiday!
Alltop
November 23, 2009 at 1:12 amCranberry Chutney From Chef Suvir Saran http://bit.ly/4UYCXE
Recipes.alltop.com
Alltop
November 23, 2009 at 8:12 amCranberry Chutney From Chef Suvir Saran http://bit.ly/4UYCXE
Recipes.alltop.com
Caramelized Cranberry Compote With Rosemary | Savory Tv | Delicious chef recipe videos
November 24, 2009 at 4:40 pm[…] complex compote recipe here. And for more cranberry alternatives and chef recipes, check out this Cranberry Chutney Recipe, and this recipe for a Pumpkin Risotto with Cranberry […]
Suvir
December 1, 2009 at 1:04 pmWhat made you pick this recipe?
I spoke about this recipe in Atlanta with kids from the public school system a few days after Thanksgiving last year, and then came home around Christmas to find wonderful drawings done by the students, many of whom promised to never eat canned cranberry relish/salad, and encourage their parents to make the recipe above instead.
The recipe is from Charlie, my partners mother in West Virginia, and we have eliminated some ingredients that were not necessary and added nothing but goop and starch to the recipe.
What was marvelous to us was reading the Seattle Times a couple of years ago, soon after the publishing of the book, and reading how the writer who had prepared this recipe, decided to make it their families new cranberry relish recipe.
It made me proud of Charlies mother, her recipe and an age old favorite recipe.
Our farm, my second book and the restaurant in Jersey City as also the kiosks at UC Berkeley and Cornell University are all called American Masala. They are all about celebrating the magical tastes of foods from around India, the US and other countries that add magic at our home table, and recipes that find their way into my books and thereby into these restaurant concepts.
Savory Tv
December 1, 2009 at 2:01 pmChef Suvir,
What a beautiful story, I will add it to the post. I love that you had a profound influence on the Atlanta school children with this recipe.
We chose this recipe to feature, and to make, because we wanted something fresh on the table, an alternative to the traditional “goop” as you call it! What a shame it is, isn’t it? To serve something out of a can, when gorgeous fresh cranberries are in season.
I made this for a house full of medical professionals on Thanksgiving, (slightly adapted with a touch of Garam masala) and everyone was delighted with it, even the cranberry haters. Since then, our household has been enjoying the leftovers with everything, including sandwiches and as a side dish for pork tenderloin. I thank you and I thank Charlie’s mother!
American Masala sounds wonderful, I will seek it out on my next visit to the bookstore.
I look very forward to meeting you and to dining at Dévi during my next visit to New York!
Heidi
Heidi
December 1, 2009 at 2:46 pmDelicious any time, a beautiful cranberry chutney story, and recipe from Chef Suvir Saran of Dévi restaurant in NYC: http://su.pr/2QOOky
Jessie
December 1, 2009 at 6:13 pmthat is perfect for the holidays especially if you want to change up the traditional dishes.
averagebetty
December 1, 2009 at 6:14 pmNow this looks like a chutney I could get into… or possibly not stay out of (if you know what I mean!) Thanks, Savory TV!
Spice up your Thanksgiving holiday with these cranberry chutney recipes! | Savory Tv | Delicious chef recipes, videos, and culinary tips
November 24, 2010 at 11:01 pm[…] be sure to see our other posted cranberry chutney recipe from Chef Chef Suvir Saran of Dévi restaurant in […]