Cranberry-Ginger Five-Spice Chutney

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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 15 min
  • Yield: 4 to 6 servings
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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

Kosher salt


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

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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