Cranberry Chutney Recipe

RECIPIE: Cranberry Chutney

Cranberry Chutney

Cranberry Chutney

Adapted from the kitchen of Nancy Ashley

1 Tbsp. Canola Oil
2 Tbsp. Panch Phoran
1 lb. fresh (or frozen) Cranberries ~ Chop 1 cup
1/8 Cup Fresh Ginger Root ~ Grated
1/8 Cup Crystallized Ginger ~ Chopped
1/2 Cup Brown Sugar
1 Garlic clove ~ Minced
1/2 Tsp. Cayenne (Optional)
Sea Salt ~ To Taste

Heat the oil in a heavy pan over medium heat. When it is hot add the Panch Phoran and cook until the seeds begin to pop.  Add the remainder of the ingredients, stir to blend and reduce heat to low.  Cover and cook on low heat for about 10-15 minutes, stirring occasionally to break up the berries.  When the consistency is near that of jam, remove from heat and correct seasoning. Allow to cool and enjoy.