Pink Grapefruit Cardamom Chutney
October 30, 2024 by Kimberly
A chutney that brings out the best in so many dishes – sweet, tangy, and spiced with cardamom, this pink grapefruit version adds a unique twist to meals from brunch spreads to savory dinners!
80 MINUTES
EASY
VEGAN
INT.
77 PER PORTION
SWEET
SPICY
EVERYDAY
DIPS & SPREADS
ALL YEAR
ABOUT THE RECIPE
Imagine a chutney that surprises you with every bite – a unique mix of pink grapefruit, cardamom, ginger & cinnamon balancing sweetness and spice in the freshest way. It’s a versatile addition that shines on breakfast toast, pairs perfectly with your favorite cheese board, and even makes savory dishes like grilled meats and veggies pop with vibrant flavor. With a quick prep and simple ingredients, it’s a recipe you’ll love making again and again for that extra zing.
How to serve
This chutney works wonders as a dipping sauce, spread, or finishing touch. Try it with cheeses like brie or goat cheese for a dreamy pairing that feels just a bit gourmet. It’s delicious alongside roasted chicken or even mixed into a salad dressing for a twist. If you’re in the mood for brunch vibes, layer it on toast with cream cheese or as a sandwich spread – honestly, it’s so versatile, you’ll find yourself using it with everything! For an extra flavor boost, try swapping regular oil with my Grapefruit Oil!
How to store
Keep this chutney fresh by storing it in an airtight container in the fridge for up to two weeks. The flavors deepen over time, so it only gets better with each passing day. Just give it a stir before serving to rediscover that zingy brightness!
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Pink Grapefruit Cardamom Chutney
- Total Time: 80 min
- Yield: 8 1x
Description
Recommended Equipment
- sharp knife
- cutting board
- small pot
- jar with a screw-top lid
Ingredients
- 2 pink grapefruits
- 1–2 tbsp oil
- 1 red onion
- 1 tsp ginger, grated
- 1 tsp cardamon, ground
- 1 cinnamon stick
- 100 grams brown sugar
- 50 milliliters apple cider vinegar
- 1 fresh chili pepper
- pinch of salt
Instructions
PREPARATIONS
- Rinse a screw-top jar with boiling water and let it drain. Set aside until the chutney is ready to be poured in. The jar should be large enough to hold about 200g.
INSTRUCTIONS
- Peel the grapefruits and remove the flesh, making sure to get rid of all the bitter white skin. Cut the fruit segments into small pieces, separating as much of the transparent skin as possible. Set aside.
- Peel the onion and ginger. Dice the onion into small pieces and finely chop or grate the ginger. Sauté both with a cinnamon stick and 1 tsp ground cardamom in a pot with 1-2 tbsp of oil over medium heat until the onion softens and the spices become fragrant. Meanwhile, chop the fresh chili pepper into small pieces and add it to the pot.
- Next, add the brown sugar to the pot and bring it to a low boil until the sugar melts.
- Now, add the grapefruit pieces, apple cider vinegar, and salt to the pot, stirring well. Let everything simmer on low heat for about 20 minutes until it starts to thicken. Adjust seasoning to taste, remove the cinnamon stick, and transfer the chutney to the jar. Seal and allow it to cool completely.
- Prep Time: 5 min
- Passive Time: 60 min
- Cook Time: 15 min
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