Cranberry Orange Chutney With Cumin Fennel And Mustard Seeds Recipes
CRANBERRY ORANGE CHUTNEY
I make a batch of this when cranberrires are in season, and it is nice to be able to have it on hand during the summer, to go with grilled meats.
Provided by Outta Here
Categories Chutneys
Time 40m
Yield 10 half-pints, 20 serving(s)
Number Of Ingredients 12
Steps:
- In large saucepan, stir together all ingredients; bring to boil. Reduce heat to medium-low and simmer, stirring often, for 20 minutes or until thickened.
- Pour into hot, sterilized half-pint jars, leaving 1/2 inch headspace; seal and process in boiling water bath for 5 minutes; store in cool, dark, dry place.
Nutrition Facts : Calories 98.7, Fat 0.1, Sodium 121, Carbohydrate 25, Fiber 1.3, Sugar 21.3, Protein 0.5
INSTANT POT® EASY VEGAN CRANBERRY ORANGE CHUTNEY
The ultimate vegan cranberry orange chutney made easy in the Instant Pot®! This spiced chutney with ginger, cumin, and fennel would be a great addition to your Thanksgiving menu.
Provided by Fioa
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes Cranberry
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®). Select Saute function and heat vegetable oil. Add cumin seeds and fennel seeds; cook until sizzling, about 2 minutes. Add onion and ginger; cook until softened, about 2 minutes. Stir in cranberries, orange juice, vinegar, salt, and cayenne pepper. Close and lock the lid. Cook on high pressure function according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Select Saute function and stir in brown sugar and orange zest; cook until chutney has slightly thickened, about 7 minutes.
Nutrition Facts : Calories 93.4 calories, Carbohydrate 20 g, Fat 1.9 g, Fiber 2.2 g, Protein 0.4 g, SaturatedFat 0.3 g, Sodium 150.8 mg, Sugar 15.7 g
CRANBERRY-ORANGE CHUTNEY WITH CUMIN, FENNEL, AND MUSTARD SEEDS
Provided by Sara Kate Gillingham-Ryan
Categories Sauce Mustard Thanksgiving Low Fat Vegetarian Low Cal High Fiber Cranberry Orange Fennel Low Cholesterol Cumin Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 14
Steps:
- Bring 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.
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