Panch Puran (Five Spice) Ginger Cranberry Chutney

This recipe by Chef Maneet Chauhan of Chauhan Ale & Masala House will give an Indian flavor to your festivities.

November 14, 2017

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

Heat the oil in a medium saucepan over medium-high heat.

Add the spice blend; when the seeds start to crackle and toast, add the cranberries.

Stir in the brown sugar, vinegar, ginger and chili powder.

Bring to a boil, then reduce to a simmer and cook until the cranberries have softened and the liquid is reduced by half, about 15 minutes.

Season the chutney with salt. Transfer to a bowl and refrigerate until cold, about 1 hour. Serve chilled.

Related Stories & Recipes

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
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60