Cranberry-Pistachio Chutney With Figs
- Total Time
- 15 minutes, plus refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 112-ounce package fresh cranberries, picked clean
- 1orange, skin intact and seeds discarded, chopped into ¼-inch cubes
- 2tablespoons lemon juice
- 2tablespoons finely chopped shallots
- 1teaspoon dry ginger powder
- 1cup sugar
- ¾teaspoon coarse salt
- ½teaspoon ground cinnamon
- 1teaspoon ground cumin
- â…“teaspoon cayenne
- 1teaspoon mustard seeds, lightly crushed
- â…“cup shelled unsalted pistachio nuts (preferably raw)
- ⅔cup California black figs, stemmed and chopped into ½-inch pieces, or ⅔ cup dark raisins
Nutritional analysis per serving (6 servings)
260 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 59 grams carbohydrates; 4 grams dietary fiber; 49 grams sugars; 3 grams protein; 242 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all the ingredients except the pistachios and figs in a 2½-quart microwave-proof casserole dish and cover. Cook at 100 percent power in a 650- to 700-watt microwave carousel oven for 4 minutes. Uncover and continue cooking for an additional 5 minutes, or until the chutney is boiling and the cranberries begin to burst open. Stir once during the cooking time.
- Step 2
Remove from the oven. Stir in the pistachios and figs or raisins. Replace the cover and set aside to cool completely. Spoon the chutney into sterilized jars, cover and refrigerate. (For best results, let the chutney ripen for at least a day. If refrigerated and tightly covered, it will keep for several months.) Serve with grilled chicken, roast pork or turkey or on toast for breakfast.
Private Notes
Comments
Believe it or not I like it over vanilla ice cream as well as with pork and turkey!
I doubled the recipe because I wanted to can it. I had some great fresh figs and used them in the recipe. It was absolutely wonderful. I cooked the chutney in a preserve pan and after it came to a boil and thickened, I added the pistachios and the fresh figs and let it come to a boil again and it was to jar. The only change I made was I added less cayenne so it would not be too hot!
Believe it or not I like it over vanilla ice cream as well as with pork and turkey!
Amazing! We ate it with a roast herbed turkey breast but I plan to combine it with so many more things!
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