Cranberry-Pistachio Chutney

More from this source
Washington Post

Comments

Add a comment

Ingredients

24 ounces (approximately 6 cups) fresh cranberries

1/4 cup finely diced onion

1/2 cup raisins

4- or 5-inch piece peeled ginger root, minced or grated (3 tablespoons)

8 dried black mission dried figs, stemmed and finely chopped

1/4 cup unsalted raw pistachios, toasted (see NOTE; may substitute roasted unsalted pistachios)

1 teaspoon powdered mustard, such as Colman's

1 teaspoon ground cinnamon

1 teaspoon cayenne pepper (level teaspoon for mild, heaping teaspoon for spicy)

3 cups sugar

2 medium unpeeled oranges, seeded and chopped (including bits with rind)

You might also like

Chutney Chicken & Pistachio Salad
Williams-Sonoma
Shrimp Sates With Spiced Pistachio Chutney
Epicurious
Fig And Pistachio Chutney
Cooking Light
Leftover Cabbage, Pear, Golden Raisin And Carro...
Not Eating Out in New York
Mango-Curry Hot Wings
Food & Wine
Cranberry-Pear Chutney
Kraft Foods
Cranberry-Pear Chutney
Real Simple
Maple-Balsamic Roasted Duck With A Spiced Cranb...
Spoon Fork Bacon
Quick Cranberry Orange Chutney
The Naptime Chef
Beetroot, Ginger And Cranberry Chutney
The British Larder