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