Cranberry-Orange Chutney with Cumin, Fennel, and Mustard seeds
Cranberry-Orange Chutney with Cumin, Fennel, and Mustard seeds might be just the condiment you are searching for. One serving contains 626 calories, 1g of protein, and 15g of fat. This recipe serves 3. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 50 minutes. It is a good option if you're following a gluten free and vegan diet. If you have cranberries or, onion, olive oil, and a few other ingredients on hand, you can make it.
Bring sugar and vinegar to boil in heavysmall saucepan, stirring until sugardissolves.
Remove from heat and set aside.
Heat oil in large saucepan over mediumheat.
Add cumin, fennel, and mustardseeds; stir until mustard seeds pop, about1 minute.
Add onion; cook until beginningto brown, stirring constantly, about 6minutes.
Add ginger and chile; stir untilchile softens, about 2 minutes.
Add vinegarmixture, 3/4 cup water, all cranberries,orange peel, and salt. Simmer until juicesthicken, stirring often, about 20 minutes.Cool, cover, and chill. DO AHEAD: Can bemade 3 days ahead. Keep chilled.