Panch Puran (Five Spice) Ginger Cranberry Chutney

November 14, 2017

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

Ingredients

2 tablespoonscoconut oil or olive oil

2 tablespoonspanch phoron (Bengali five-spice blend)

1 poundcranberries (thawed, if frozen)

1 cuppacked light brown sugar

1/2 cupdistilled white vinegar

2 tablespoonsgrated peeled fresh ginger

1/2 teaspoonchili powder

Preparation

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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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