Julie Sahni’s Cranberry Chutney
Indian cookbook author Julie Sahni inspires us with exotic spices in place of sugar–great taste, without overwhelming the rest of the menu. Make it fresh the day before your meal.
Indian cookbook author Julie Sahni inspires us with exotic spices in place of sugar–great taste, without overwhelming the rest of the menu. Make it fresh the day before your meal.
Yield:
2 cupsIngredients
1 12-ounce bag cranberries
1 orange cut supreme (peel, pith, and membrane discarded), cut into 1/2-inch pieces
2 tablespoons lemon juice
2 tablespoons minced shallots
1 teaspoon ginger powder
1/2 teaspoon ground cumin
1/3 teaspoon ground cayenne pepper
1 teaspoon mustard seeds, lightly crushed
1 cup sugar
1/2 cup shelled pistachio nuts
1/2 cup finely chopped dried figs (or raisins)
Instructions
In a large sauté pan over medium-high heat, combine fruit, juice, shallots, seasonings, and sugar. Bring to a gentle boil, stirring often, until sugar has dissolved and cranberries begin to pop. Remove from heat and let cool. Fold in pistachios and figs.
