Cranberry sauce is fine, but on the Thanksgiving table I would rather have this one: cranberry red and apricot gold, with mustard seeds, nigella seeds, grated ginger, apple cider vinegar and a little cayenne. Simmered for thirty minutes until thick and jammy.
The mustard seeds pop in the hot oil before anything else goes in, and they give the finished chutney a little bite. The nigella seeds are earthy and slightly bitter, a spice you may not have cooked with before. Together with the tart cranberries and sweet dried apricots, they make a chutney that works on cheese boards, next to roast turkey, or spooned straight from the jar. It is also very good inside a grilled cheese.
Tips for Making Spiced Cranberry and Apricot Chutney
Let the mustard seeds pop before adding anything else
Heat the oil in a pan (mustard oil if you can find it), add the mustard seeds and nigella seeds, and wait. They will start popping within thirty seconds. This is when they release their flavor.
Add the grated ginger immediately after the popping starts and saute for a minute. The ginger should sizzle, not burn.
Simmer until thick
After adding the cranberries, apricots, sugar, vinegar, salt, and cayenne, bring to a boil and reduce to a simmer. Thirty minutes, stirring occasionally.
The chutney is ready when it clings to a spoon and does not run. It thickens further as it cools.
Spiced Cranberry and Apricot Chutney with Mustard and Nigella Seeds
- Total Time: 40 minutes
- Yield: Makes 1.5 cups
Description
This slightly spicy chutney works well with fried fritters of all sorts or spread inside a gooey grilled cheese.
Ingredients
- 1.5 tablespoons of oil (preferably mustard)
- 1.5 tablespoon very finely diced or grated ginger
- 1 teaspoon mustard seeds
- 1/2 teaspoon nigella seeds
- 1 cup of cranberries
- 1 cup of dried apricots, chopped
- 1/2 cup of sugar
- 1/2 cup of apple cider vinegar
- 1/2 teaspoon of salt
- 1/4 teaspoon of cayenne pepper
Instructions
- Heat the oil in a pan and add the mustard seeds and nigella seeds.
- Once the seeds begin to pop, add the ginger and sauté for a minute.
- Add the cranberries, apricots, sugar, vinegar, salt, and cayenne pepper.
- Bring the mixture to a boil, then reduce the heat and simmer for about 30 minutes until thickened.
- Let the chutney cool before serving.
Notes
- Add the ginger as soon as the seeds start to pop. It needs about a minute and should sizzle, not brown.
- The chutney is ready when it clings to a spoon and does not run. It keeps thickening as it cools, so take it off the heat while it still looks jammy.
- No mustard oil? Any neutral oil works, though you lose the peppery edge.
- It tastes better after a day or two in the fridge, so it is a good one to make ahead for Thanksgiving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 10
- Sodium: 100
- Fat: 1
- Carbohydrates: 12
- Fiber: 1
- Protein: 0
Frequently Asked Questions
What are nigella seeds, and can I leave them out?
Nigella seeds are small black seeds with an earthy, slightly bitter flavor, also sold as kalonji. They are sometimes called black cumin, but they are not related to cumin. Indian grocery stores carry them. You only need 1/2 teaspoon, and the chutney still works without them, just a little less earthy.
Can I use regular oil instead of mustard oil?
Yes. Use 1.5 tablespoons of any neutral oil. Mustard oil has a pungent, peppery edge that is traditional in Indian chutneys, so use it if you can find it.
How much does it make, and how long does it keep?
You get about 1.5 cups, which is 24 tablespoon servings. Keep it in a sealed jar in the fridge for up to three weeks. It tastes better after a day or two, so you can make it the weekend before Thanksgiving.
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