Recipe information
Ingredients for - Carrot-Cranberry Chutney
4. 3 small fresh chilis -
6. tbsp. finely chopped ginger -
7. 2 tbsp. tumeric -
8. 2 tbsp. mild chili powder -
9. 1 tbsp. yellow mustard seeds -
10. 2 c. chicken broth -
11. 1/2 c. white vinegar -
12. 2 tbsp. cumin seeds -
13. 2 mangoes -
15. 1/2 c. chopped pitted prunes -
19. 2 tsp. finely chopped chives -
20. 2 tsp. Chopped cilantro -
How to cook deliciously - Carrot-Cranberry Chutney
1. Stage
In a large pot over medium heat, heat vegetable oil.
2. Stage
Add garlic, carrots, chili, sugar, ginger, turmeric, chili powder, and mustard seeds, if using, and cook, stirring often, until spices are fragrant and sugar dissolves, about 5 minutes. Stir in broth and vinegar, bring to a simmer, and cook 10 minutes, scraping up any browned bits and stirring occasionally. Add 2 cups water, cumin seeds, and mangoes, return to a simmer, and cook 20 minutes more. Stir in cranberries, prunes, lime juice, and honey; return to a simmer and cook until thickened, about 30 minutes more.
3. Stage
Remove from heat, stir in salt, and set aside to cool to room temperature. Stir in chives and cilantro, if using, and serve.
