Cranberry-Orange Chutney with Cumin, Fennel, and Mustard seeds

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
5%
Cranberry-Orange Chutney with Cumin, Fennel, and Mustard seeds
50 min.
3
644kcal

Suggestions


Discover the vibrant flavors of our Cranberry-Orange Chutney, a delightful condiment that perfectly balances sweet and tangy notes with a hint of spice. This versatile chutney is not only vegetarian and vegan but also gluten-free and dairy-free, making it an ideal addition to any meal. Whether you're looking to elevate your holiday dishes or simply want a unique spread for your everyday snacks, this chutney is sure to impress.

Imagine the burst of fresh cranberries mingling with the zesty brightness of orange peel, complemented by the warm, aromatic spices of cumin, fennel, and mustard seeds. The addition of ginger and serrano chile adds a subtle kick, making this chutney a perfect accompaniment to roasted meats, cheeses, or even as a dip for your favorite crackers. With just 50 minutes of preparation, you can create a deliciously complex flavor profile that will have your guests asking for the recipe.

Not only is this chutney a feast for the taste buds, but it also boasts a caloric breakdown that allows you to indulge without guilt. With a rich combination of ingredients and a simple cooking process, this Cranberry-Orange Chutney is a must-try for anyone looking to add a touch of gourmet flair to their meals. Prepare it ahead of time and enjoy the convenience of having a homemade condiment ready to enhance your culinary creations!

Ingredients

  • pound cranberries or fresh frozen thawed
  • 0.5 teaspoon cumin seeds 
  • 0.5 cup cranberries dried
  • 0.5 teaspoon fennel seeds 
  • 1.5 inch ginger fresh peeled cut into matchstick-size strips
  • tablespoons olive oil 
  • 0.3 cup matchstick-size strips orange peel (orange part only)
  • cup onion red thinly sliced
  • 0.5 cup red wine vinegar 
  • pinch salt 
  • tablespoon serrano chile minced seeded
  • 1.3 cups sugar 
  • 0.8 cup water 
  • 0.5 teaspoon mustard seeds yellow

Equipment

  • sauce pan

Directions

  1. Bring sugar and vinegar to boil in heavysmall saucepan, stirring until sugardissolves.
  2. Remove from heat and set aside.
  3. Heat oil in large saucepan over mediumheat.
  4. Add cumin, fennel, and mustardseeds; stir until mustard seeds pop, about1 minute.
  5. Add onion; cook until beginningto brown, stirring constantly, about 6minutes.
  6. Add ginger and chile; stir untilchile softens, about 2 minutes.
  7. Add vinegarmixture, 3/4 cup water, all cranberries,orange peel, and salt. Simmer until juicesthicken, stirring often, about 20 minutes.Cool, cover, and chill. DO AHEAD: Can bemade 3 days ahead. Keep chilled.

Nutrition Facts

Calories644kcal
Protein1.1%
Fat20.28%
Carbs78.62%

Properties

Glycemic Index
54.03
Glycemic Load
68.96
Inflammation Score
-7
Nutrition Score
10.869999958121%

Flavonoids

Cyanidin
70.32mg
Delphinidin
11.62mg
Malvidin
0.67mg
Pelargonidin
0.49mg
Peonidin
74.33mg
Catechin
0.59mg
Epigallocatechin
1.12mg
Epicatechin
6.61mg
Epigallocatechin 3-gallate
1.47mg
Apigenin
0.02mg
Luteolin
0.24mg
Isorhamnetin
2.67mg
Kaempferol
0.53mg
Myricetin
10.53mg
Quercetin
34.96mg

Nutrients percent of daily need

Calories:643.73kcal
32.19%
Fat:15.12g
23.27%
Saturated Fat:2.01g
12.58%
Carbohydrates:131.91g
43.97%
Net Carbohydrates:123.16g
44.78%
Sugar:112.39g
124.87%
Cholesterol:0mg
0%
Sodium:28.51mg
1.24%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.84g
3.69%
Vitamin C:38.75mg
46.97%
Manganese:0.75mg
37.55%
Fiber:8.75g
35%
Vitamin E:4.55mg
30.31%
Vitamin K:18.37µg
17.49%
Vitamin B6:0.21mg
10.37%
Copper:0.17mg
8.46%
Potassium:287.99mg
8.23%
Iron:1.3mg
7.21%
Magnesium:26.1mg
6.53%
Vitamin B5:0.62mg
6.16%
Calcium:53.78mg
5.38%
Phosphorus:49.17mg
4.92%
Vitamin B2:0.08mg
4.89%
Vitamin B1:0.07mg
4.39%
Folate:16.41µg
4.1%
Vitamin A:176.41IU
3.53%
Selenium:2.25µg
3.22%
Vitamin B3:0.56mg
2.79%
Zinc:0.38mg
2.51%
Source:Epicurious