Recipe courtesy of Maneet Chauhan
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Cranberry-Ginger Five-Spice Chutney
Total:
1 hr 30 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 30 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

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.

Photograph by Bobbi Lin

Cook's Note

Panch phoron is a mix of cumin, fennel, mustard, nigella and fenugreek seeds. It gives this chutney a unique savory flavor.

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