Recipe courtesy of Maneet Chauhan
From:
Food Network Magazine
Cranberry-Ginger Five-Spice Chutney
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- Level: Easy
- Total: 1 hr 30 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 232
- Total Fat
- 5 g
- Saturated Fat
- 4 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 4 g
- Sugar
- 39 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 332 mg
- Level: Easy
- Total: 1 hr 30 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 232
- Total Fat
- 5 g
- Saturated Fat
- 4 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 4 g
- Sugar
- 39 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 332 mg
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.
Cook’s Note
Panch phoron is a mix of cumin, fennel, mustard, nigella and fenugreek seeds. It gives this chutney a unique savory flavor.
