Return to Content

Julie Sahni's Cranberry Chutney

by
Julie Sahni’s Cranberry Chutney
1 vote, 2.00 avg. rating (59% score)
Print Friendly

Total Time: 30

Yield: 2 cups

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.


Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Ingredients:

  • 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)

Instructions:

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
CVR1_YK0516_210h

Special Spring Sale

Subscribe for 1 year, get the 2nd year FREE!

Just $24.00–a 67% saving!

BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111