- Level: Easy
- Total: 1 hr 30 min
- Active: 15 min
- Yield: 4 to 6 servings
Ingredients
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
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.
