This recipe by Chef Maneet Chauhan of Chauhan Ale & Masala House will give an Indian flavor to your festivities.
Ingredients
- 2 tablespoons coconut oil or olive oil
- 2 tablespoons panch phoron (Bengali five-spice blend)
- 1 pound cranberries (thawed, if frozen)
- 1 cup packed light brown sugar
- 1/2 cup distilled white vinegar
- 2 tablespoons grated peeled fresh ginger
- 1/2 teaspoon chili powder
Preparation
1. Heat oil in medium saucepan over medium-high heat. Add spice blend; when the seeds start to crackle and toast, add cranberries.
2. Stir in brown sugar, vinegar, ginger, and chili powder.
3. Bring to a boil, then reduce to a simmer and cook until cranberries have softened and the liquid is reduced by half, about 15 minutes.
4. Season the chutney with salt. Transfer to a bowl and refrigerate until cold, about 1 hour. Serve chilled.
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