Cranberry-Orange Chutney with Cumin, Fennel, and Mustard seeds Recipe
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Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 734.58 Kcal (3076 kJ) | ||
| Calories from fat | 130.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.46g | 22% | |
|---|---|---|---|
| Sodium | 51.92mg | 2% | |
| Potassium | 173.65mg | 4% | |
| Total Carbs | 152.57g | 51% | |
| Sugars | 132.68g | 531% | |
| Dietary Fiber | 3.03g | 12% | |
| Protein | 1.43g | 3% | |
| Vitamin C | 87.6mg | 146% | |
| Iron | 0.5mg | 3% | |
| Calcium | 44.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 191.74 Kcal (803 kJ) | ||
| Calories from fat | 33.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.77g | 22% | |
|---|---|---|---|
| Sodium | 13.55mg | 2% | |
| Potassium | 45.33mg | 4% | |
| Total Carbs | 39.82g | 51% | |
| Sugars | 34.63g | 531% | |
| Dietary Fiber | 0.79g | 12% | |
| Protein | 0.37g | 3% | |
| Vitamin C | 22.9mg | 146% | |
| Iron | 0.1mg | 3% | |
| Calcium | 11.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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