Julie Sahni’s Cranberry Chutney
It’s true, cranberries are bitter, and traditional recipes use lots of sugar to bring out the fruit’s great flavor. In this recipe for cranberry chutney, however (which I learned from Indian cookbook author Julie Sahni nearly 20 years ago), exotic spices take the place of all that sweetness, without overwhelming the rest of the meal. This chutney’s best if you make it the day before — and it’s heavenly on a sandwich of leftover sliced turkey.
Total Time: 30
Yield: 2 cups
- 1 12-ounce package cranberries
- 1 orange cut supreme (skin and membrane removed), cut into 1/2-inch pieces
- 2 tablespoons lemon juice
- 2 tablespoons minced shallots
- 1 teaspoon ginger powder
- 1/2 teaspoon ground cumin
- 1/3 teaspoon ground cayenne pepper
- 1 teaspoon mustard seeds, lightly crushed
- 1 cup sugar
- 1/2 cup shelled pistachio nuts
- 1/2 cup finely chopped dried figs (or raisins)
In a large sauté pan over medium-high heat, combine fruit, juice, shallots, seasonings, and sugar. Bring to a gentle boil, stirring often, until sugar has dissolved and cranberries begin to pop. Remove from heat and let cool. Fold in pistachios and figs.