Cranberry and Clementine Chutney

Well, some weeks will not be that great, at least in the beginning… We are not yet at hump day, yet, so I am optimistic. Of course, as I began my efforts on consciously shaking away my blues, I began to realize there had been a big high to my day. Someone just emailed me, that my khichuri recipe had inspired her to try it out with her 10 year old!!!

Here is the genesis of the twitter conversation.

@Wchestermasala I’m trying it as I Tweet, and it’s awesome. The 10-year-old will soon be having it for dinner. I’ll keep you posted.:)

— Karen Branch-Brioso (@branchbrioso) November 4, 2014

            @Wchestermasala An absolute thumbs up from Daniel. He ate every bite. pic.twitter.com/BmwT6R642Y — Karen Branch-Brioso (@branchbrioso) November 4, 2014

Gosh, I could write poems on khichuri…which made me think of beguni and of course chutney! After all, what is a Bengali table without chutney, and this time of the year, I have been thinking of Cranberry Chutney.

Earlier this week, I took the recipe for Cranberry and Tomato Chutney from the Bengali Five Spice Chronicles and lightened it, and what will end up with is a light and lively rendition. If you are a fan of nuts and dried fruits, you might actually like the recipe that I have in the Spices and Seasons cookbook. This year, I have finally embraced what my husband has been pushing for all these years, the concept of an open masala Thanksgiving. There is plenty of inspiration in the Indian for the holidays segment of the Spices and Seasons, but all of this calls for a pinterest board. If you would like to join the fun, and add to this just let me know.

So, spices are in, but turkey is not going to be out… and with any good turkey, you will need cranberries. Speaking of turkey, there seems to he a huge movement underway, to replace the turkey with, well pork.

Now back to the cranberry chutney, how else will you brighten up that rather pale looking bird. This chutney fits in very well, on a variety of tables, it certainly works well with that bright yellow bowl or plate of khichuri, or your Thanksgiving turkey. I love making chutneys, Bengali style chutneys, there 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 tranforming these into lovely gently spiced cranberry muffins. The cranberry offers me a brighter option for tomatoes, which is a popular table favorite for chutneys in India, where they are plentiful and available all year round.

 

 

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Cranberry and Clementine Chutney

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

A delicately seasoned chutney with apple cider, cranberries and clementines that will add a lovely touch of color and flavor to your table.

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

11/2 cups about 12 ounces cranberries

1 -2 star anise (optional)

Instructions

Heat the oil and add the mustard seeds and wait until the mustard seeds begin to crackle. Add in the ginger and stir well.
Add in the cider and the sugar and the clementine zest and cook for 5 minutes, until the mixture has thickened.
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.
Turn off the heat and cool and use as needed.
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