In the Kitchen: Chutney and aioli - KMSP-TV

In the Kitchen: Chutney and aioli

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Holiday parties just aren't complete without cocktails and appetizers. FOX 9's Tom Halden got some tips from Lund's and Byerly's Executive Chef Peter Luhr.

Watch the video for more information.

Holiday Chive Aioli


  • 2 cups Mayonnaise
  • 2 Tbsp.. Shallots
  • 1 Tbsp.. Dijon Style Mustard
  • ½ tsp. Kosher Salt
  • ¼ tsp. Black Pepper
  • 5 Tbsp.. Finely Minced Chives


  1. Measure all ingredients. Place ingredients into a mixing bowl and mix very well to combine.
  2. Place aioli into a container and refrigerate. When ready to use place in a squeeze bottle for applying to favorite items.

Amount: 2 ½ cups of chive aioli

Holiday Cranberry Chutney


  • 2 Cups Sweetened Dried Cranberries
  • 1½ Cups Finely Diced Red Onion
  • 2 Cups Red Wine Vinegar
  • ½ Cup Water
  • 1½ Cup Granulated Sugar
  • ¾ tsp. Kosher Salt
  • 1tsp. Mustard Seeds
  • 1tsp. Coriander Seeds
  • ¼ tsp. Red Pepper Flakes


  1. Measure all ingredients. Place ingredients into a heavy bottomed stainless steel saucepan, mix well.
  2. Place sauce pan on range top set on high heat and bring to a boil stirring occasionally, approximately 3-5 minutes.
  3. Once at a boil reduce heat to medium low and reduce to 1/3 of the original volume. This will take approximately 20-30 minutes, make sure to stir occasionally.
  4. Remove from range top and let cool for 20-30 minutes, once cool enough to handle, remove chutney from pan and place in a storage container that can be refrigerated.
  5. Finally, place chutney in the refrigerator for storage. Chutney should be completely chilled before using as a topping.

Amount: 1 ¾ pints of finished chutney

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