one green planet
one green planet

I love making chutneys, Bengali style chutneys, they are so quick and easy and I feel the cranberry, with its bright and vivid hues was born to be a chutney. As for leftover chutney, if there is any, you will enjoy transforming it into lovely, gently spiced cranberry muffins. The cranberry offers me a brighter option than tomatoes, which is a popular table favorite for chutneys in India, where they are plentiful and available all year round.

Cranberry and Clementine Chutney [Vegan]

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Cooking Time

20

Ingredients

  • 1 tablespoon oil
  • 3/4 teaspoon black mustard seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 tablespoon freshly grated ginger
  • 1 cup apple cider
  • 1/2 cup sugar
  • 2 clementines zested and juiced
  • 1 1/2 cups - about 12 ounces - cranberries
  • 1 -2 star anise (optional)

Preparation

  1. Heat the oil and add the mustard seeds and wait until the mustard seeds begin to crackle. Add in the ginger and stir well.
  2. Add in the cider and the sugar and the clementine zest and cook for 5 minutes, until the mixture has thickened.
  3. Add in the clementine juice and the cranberries and the star anise if using. Cook for about 5 minutes, just until the cranberries begin to pop.
  4. Turn off the heat and cool and use as needed.


About The Author

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Rinku Bhattacharya

See My Recipes

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native country, India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes on her blog Spice Chronicles. Rinku has published two cookbooks; The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook, and "Spices and Seasons, Simple, Sustainable Indian Flavors", which offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!

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