| Prep: 15 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 276 | 1g | 0g | 69g |
| sugars | fibre | protein | salt |
| 56g | 6g | 2g | 0.2g |
As soon as the curling scent of Mulberry Chutney fill my kitchen, I’m transported to a time of berry picking with my daughters Erin and Samantha near our coastal Maine home. The deeply satisfying sweet-tart aroma of fresh mulberries as we picked them cannot be forgotten.
The Heart of the Recipe
What makes this Mulberry Chutney recipe so special is its deep-rooted connection to the ingredients that speak of my Maine upbringing. Yes, we have our abundant seafood to boast of, but it’s also the fruits of the land that give New England cuisine its charm. Although, not as famous as Maine’s lobster rolls, this chutney recipe offers a unique and elegant taste that carries with it the vivaciousness of our glorious summer mulberries.
Mulberry Chutney & Health
Part of my passion for this recipe, beyond its flavorsome charm, is the benefits it has for well-being. The humble mulberry is packed with antioxidants, vitamin C, and fiber. Coupled with the tang of apple cider vinegar, known for its potential beneficial effects on heart health and blood sugar control, and you have a flavorful spread that does serve some health aids too.
The addition of aromatic spices like cinnamon and cloves, besides infusing this chutney with a heartwarming flavor, are known for their anti-inflammatory properties. Plus, the hint of ginger and garlic offer a zest that can boost digestion and immunity. This recipe is more than just a delicious condiment—it’s a powerhouse of nutrients.
Culinary Companions
Easily one of the most versatile accompaniments in any pantry, Mulberry Chutney is much similar to a spicy jam or jelly. It pairs beautifully with a selection of cheeses on a cheeseboard, slathered on toast for breakfast, or used as a glaze for meats. Particularly, try it as an accompaniment to a crisply seared duck breast. The chutney’s fruity-spicy flavors work harmoniously with the rich, gamey taste of the duck, creating a true gastronomic delight.
I hope my Mulberry Chutney recipe helps you cultivate your own family memories, incorporating the lush New England landscape into your culinary talks. I can’t wait to hear how you use this condiment in your kitchen.
Find the complete set of ingredients for Mulberry Chutney here.
What You’ll Need
- 3 cups fresh mulberries
- 1 medium apple, peeled, cored and grated
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 cup sugar
- 1/2 cup apple cider vinegar
- 1/2 cup dried cranberries
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
Method
Step One
Begin by preparing your ingredients. Wash the fresh mulberries thoroughly, peel and grate the apple, finely chop the onion and mince the garlic cloves. Also grate the ginger, measure out the sugar, apple cider vinegar, dried cranberries, and spices.
Step Two
Take a large saucepan and add the mulberries, grated apple, chopped onion, minced garlic, and grated ginger into it. Place the saucepan over medium heat.
Step Three
Add your sugar into the mixture in the saucepan. Stir until the sugar dissolves completely.
Step Four
Pour in the apple cider vinegar and continue to stir the mixture. Allow it to simmer.
Step Five
Next, add the dried cranberries to the saucepan, followed by the ground cinnamon, ground cloves, salt, and cayenne pepper.
Step Six
Stir the mixture thoroughly and let it simmer on medium heat for about an hour, or until the chutney thickens to your desired consistency.
Step Seven
Once thickened, remove the chutney from the heat. Let it cool, and then transfer it to sterilized jars, sealing them tightly. Store the mulberry chutney at room temperature until ready to serve.
Step Eight
Enjoy your homemade mulberry chutney with your desired dish. It pairs well with a variety of meals.
