Total Calories: 1,301
1. Prepare the 5-spices. Then, heat the oil in a large non-reactive wok or saucepan over medium-high heat and cook the cinnamon, cardamom pods, and cloves, stirring, about 30 seconds.
2. Add the fresh ginger and panch-phoran (Bengali 5-Spices) and cook, stirring about 1 minute. Add the cranberries, sugar, water, ground ginger, and salt, and bring to a boil over high heat. Cover and cook, stirring occasionally, until slightly thickened, about 7 minutes.
3. Reduce the heat to medium, uncover the pan, add the vinegar, and cook until the chutney is quite thick, about 10 minutes. (Do not make the chutney very thick it will thicken as it cools.) Transfer to a bowl, let cool, and serve at room temperature, or refrigerate at least 2 hours and serve chilled. This chutney stays fresh in the refrigerator about 3 months, or in the freezer about 1 year.
VARIATION: Mix in 1 tablespoon lemon or orange rind (no white pith) and substitute 1 cup of orange juice for 1 cup of water.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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