1/2jalapenothinly sliced (or a full jalapeno if you want it super spicy)
1/4tspground black pepper
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.
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.
Add the cranberries, water, sugar and salt. Stir.
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.
Let cool and serve.
This cranberry chutney is great served with cheese. I ate a whole bunch of it with a big slab of camembert. Brie or goat cheese would be great too. It would also be great served along side a traditional Holiday meal or with a simple roast chicken.