Name: Carrot-Cranberry Chutney
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Ingredients: 3 tbsp. vegetable oil; 8 clove garlic; 4 carrots; 3 small fresh chilis; 1/2 c. packed light brown sugar; tbsp. finely chopped ginger; 2 tbsp. tumeric; 2 tbsp. mild chili powder; 1 tbsp. yellow mustard seeds; 2 c. chicken broth; 1/2 c. white vinegar; 2 tbsp. cumin seeds; 2 mangoes; 1/2 c. dried cranberries; 1/2 c. chopped pitted prunes; 1/4 c. lime juice; 1 tbsp. honey; 1 1/2 tsp. kosher salt; 2 tsp. finely chopped chives; 2 tsp. Chopped cilantro

Step 1In a large pot over medium heat, heat vegetable oil.

Step 2Add garlic, carrots, chili, sugar, ginger, turmeric, chili powder, and mustard seeds, if using, and cook, stirring often, until spices are fragrant and sugar dissolves, about 5 minutes. Stir in broth and vinegar, bring to a simmer, and cook 10 minutes, scraping up any browned bits and stirring occasionally. Add 2 cups water, cumin seeds, and mangoes, return to a simmer, and cook 20 minutes more. Stir in cranberries, prunes, lime juice, and honey; return to a simmer and cook until thickened, about 30 minutes more.

Step 3Remove from heat, stir in salt, and set aside to cool to room temperature. Stir in chives and cilantro, if using, and serve.

Carrot-Cranberry Chutney

Ingredients

Directions

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