Burnt Garlic Sugar Snaps + Cranberry Chutney
 
 
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Ingredients
  • For the Sugar Snaps
  • 500 grams sugar snaps
  • 3-4 cloves garlic, sliced
  • 1 tsp nigella seeds
  • ½ tsp turmeric
  • 1 tbsp fresh mint leaves, chopped
  • 1 tbsp oil
  • salt to taste
  • For the Cranberry Chutney
  • 250 grams cranberries (you can also use frozen)
  • 1 apple, peeled, cored and chopped into cubes
  • 1 jalapeno, chopped fine
  • 2 tbsps red wine vinegar
  • 2 tbsps sugar (or ore to taste)
  • 1 tbsp fennel seeds
Instructions
  1. In a pan, heat the oil and add the garlic and on medium heat, fry the garlic slices. Let them turn a dark brown. Turn heat down, remove the garlic and set aside.
  2. In the same pan, add the nigella seeds and the turmeric and let cook for a few seconds. Add the washed sugar snaps and salt to taste and sautee for a few minutes or till the sugar snaps are slightly cooked. We want them to still be a little crunchy.
  3. While the sugar snaps are cooking, put the cranberries in another pan and add the red wine vinegar. Let simmer for around 5 minutes. Add the chopped jalapeño and the sugar. Simmer for a further 8-10 minutes. Last add the fennel seeds. Take off the fire once the cranberries are fully cooked. Set aside to cool.
  4. Once the sugar snaps are cooked, add the mint leaves and immediately take off the fire. Serve on a flat dish and dress with a few cranberries with the chutney on the side.
  5. Goes well with a simple chicken dish and rice.
Recipe by Box of Spice at https://boxofspice.com/2016/10/burnt-garlic-sugar-snaps-cranberry-chutney/