Sweet and Spicy Cranberry Chutney

Ingredients

• 1.5 cups fresh cranberries (12 oz bag)
• 2 tsp ghee (or vegetable oil)
• 1/2 tsp black mustard seeds
• 1/4 cup onion (finely chopped)
• 1/2 fresh green chili ( (such as serrano or jalapeno, thinly sliced))
• 3/4 cup sugar
• 1/4 tsp black pepper (ground)
• 1 bay leaf
• 1/4 tsp turmeric
• 1/4 tsp salt
• 1/2 cup water

Instructions

1. In a medium saucepan, heat ghee or oil until it starts to shimmer. Drop in one mustard seed to test the oil, if it sizzles, the oil is ready. Add the rest of the mustard seeds. Let cook for about 10 seconds.
2. Add the onions and jalapeno slices. Cook until the onions soften and turn translucent. Add the bay leaf, black pepper and turmeric. Stir and cook for about 10 seconds.
3. Add the cranberries, water, sugar and salt. Stir.

4. Turn the heat up to high. Bring the cranberries to a boil. Once the cranberries boil, turn down the heat to low and let cook for 15 minutes.

5. Let cool and serve.

Nutrition

• Serving Size: 20
• Calories: 104
• Carbohydrates: 23
• Protein: 0
• Fat: 1
• Saturated Fat: 0
• Cholesterol: 3
• Sodium: 74
• Potassium: 39
• Fiber: 1
• Sugar: 20
• Vitamin A: 30
• Vitamin C: 6.4
• Calcium: 3
• Iron: 0.1
• Serving Unit: g