Cranberry-Pistachio Chutney With Figs

5.0(22)

by Julie Sahni

Open original recipe

IndianDinner, Condiments

Servings

3 cups

Total time

15 min

Calories / serving

260 kcal

Ingredients (13)

serves

1 12-ounce package fresh cranberries, picked cleancranberry
1 orange, skin intact and seeds discarded, chopped into 1/4-inch cubesorange
2 tablespoons lemon juicelemon-juice
2 tablespoons finely chopped shallotsshallot
1 teaspoon dry ginger powderginger-powder
1 cup sugarsugar
3/4 teaspoon coarse saltsalt
1/2 teaspoon ground cinnamoncinnamon
1 teaspoon ground cumincumin
1/3 teaspoon cayennecayenne
1 teaspoon mustard seeds, lightly crushedmustard-seed
1/3 cup shelled unsalted pistachio nuts (preferably raw)
2/3 cup California black figs, stemmed and chopped into 1/2-inch pieces, or 2/3 cup dark raisinsfig

Instructions (2 steps)

01Combine all the ingredients except the pistachios and figs in a 2 1/2-quart microwave-proof casserole dish and cover. Cook at 100 percent power in a 650- to 700-watt microwave carousel oven for 4 minutes. Uncover and continue cooking for an additional 5 minutes, or until the chutney is boiling and the cranberries begin to burst open. Stir once during the cooking time.

02Remove from the oven. Stir in the pistachios and figs or raisins. Replace the cover and set aside to cool completely. Spoon the chutney into sterilized jars, cover and refrigerate. (For best results, let the chutney ripen for at least a day. If refrigerated and tightly covered, it will keep for several months.) Serve with grilled chicken, roast pork or turkey or on toast for breakfast.

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Rich recipe — supports nutrition-aware planning.