Cranberry-Orange Chutney with Cumin, Fennel, and Mustard seeds
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 3 cups
- pinch of salt
- 1/2 cup red wine vinegar
- 3/4 cup water
- 3 tablespoons olive oil
- 1/2 cup dried cranberries
- 1 1/3 cups sugar
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon cumin seeds
- 1 cup thinly sliced red onion
- 1/2 teaspoon yellow mustard seeds
- 1 1 1/2-inch piece fresh ginger, peeled, cut into matchstick-size strips
- 1 tablespoon minced seeded serrano chile
- 1 pound fresh cranberries or frozen, thawed
- 1/4 cup matchstick-size strips orange peel (orange part only)
- Carbohydrate 66 g(22%)
- Fat 7 g(11%)
- Fiber 5 g(20%)
- Protein 1 g(1%)
- Saturated Fat 1 g(5%)
- Sodium 55 mg(2%)
- Calories 317
Preparation Bring sugar and vinegar to boil in heavy small saucepan, stirring until sugar dissolves. Remove from heat and set aside. 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.
Preparation Bring sugar and vinegar to boil in heavy small saucepan, stirring until sugar dissolves. Remove from heat and set aside. 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.
