Cranberry-Orange Chutney with Cumin, Fennel, and Mustard seeds
A vibrant and aromatic chutney combining fresh and dried cranberries with citrus and warm Indian spices. This versatile condiment features a perfect balance of sweet, tart, and savory flavors with a gentle heat from serrano chile.
Ingredients
- •1⅓ cups sugar
- •½ cup red wine vinegar
- •3 tablespoons olive oil
- •½ teaspoon cumin seeds
- •½ teaspoon fennel seeds
- •½ teaspoon yellow mustard seeds
- •1 cup red onion
- •1 piece fresh ginger
- •1 tablespoon serrano chile
- •¾ cup water
- •1 pound cranberries
- •½ cup dried cranberries
- •¼ cup orange peel
- •⅛ teaspoon salt
Cooking Instructions
- 1.
Bring sugar and vinegar to boil in heavy small saucepan, stirring until sugar dissolves. Remove from heat and set aside.
5 min
- 2.
Heat oil in large saucepan over medium heat. Add cumin, fennel, and mustard seeds; stir until mustard seeds pop, about 1 minute. Add onion; cook until beginning to brown, stirring constantly, about 6 minutes. Add ginger and chile; stir until chile softens, about 2 minutes. Add vinegar mixture, 3/4 cup water, all cranberries, orange peel, and salt. Simmer until juices thicken, stirring often, about 20 minutes. Cool, cover, and chill. DO AHEAD: Can be made 3 days ahead. Keep chilled.
30 min
