CRANBERRY-GINGER FIVE-SPICE CHUTNEY
Provided by Maneet Chauhan
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a medium saucepan over medium-high heat. Add the spice blend; when the seeds start to crackle and toast, add the cranberries. Stir in the brown sugar, vinegar, ginger and chili powder. Bring to a boil, then reduce to a simmer and cook until the cranberries have softened and the liquid is reduced by half, about 15 minutes.
- Season the chutney with salt. Transfer to a bowl and refrigerate until cold, about 1 hour. Serve chilled.
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