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Julie Sahni's Cranberry Chutney

Yankee Plus Dec 2015


Julie Sahni’s Cranberry Chutney
1 vote, 2.00 avg. rating (59% score)
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Total Time: 30

Indian cookbook author Julie Sahni inspires us with exotic spices in place of sugar--great taste, without overwhelming the rest of the menu. Make it fresh the day before your meal.

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  • 1 12-ounce bag cranberries
  • 1 orange cut supreme (peel, pith, and membrane discarded), 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.
Updated Thursday, October 7th, 2010

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