Cranberry-Orange Chutney with Cumin, Fennel, and Mustard seeds
Cranberry-Orange Chutney with Cumin, Fennel, and Mustard seeds is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Bring sugar and vinegar to boil in heavy small saucepan, stirring until sugar dissolves.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring sugar and vinegar to boil in heavy small saucepan, stirring until sugar dissolves.
Remove from heat and set aside.
Heat oil in large saucepan over medium heat.
Add cumin, fennel, and mustard seeds; stir until mustard seeds pop, about 1 minute.
Add onion; cook until beginning to brown, stirring constantly, about 6 minutes.
Add ginger and chile; stir until chile softens, about 2 minutes.
Add vinegar mixture, 3/4 cup water, all cranberries, orange peel, and salt.
Simmer until juices thicken, stirring often, about 20 minutes.
Cool, cover, and chill.
DO AHEAD: Can be made 3 days ahead.
Keep chilled.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.