Description
This slightly spicy chutney works well with fried fritters of all sorts or spread inside a gooey grilled cheese.
Ingredients
Units
- 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