Cookbook:Cranberry Pistachio Chutney
Years ago, a friend of ours called this the World’s Greatest Chutney. She loved its texture of crunchiness and softness, its tangy and fiery notes. It enlivens any
holiday meal, but it mates especially well with goose and turkey.
MAKE AHEAD: The chutney can be refrigerated in a tightly sealed container for up to 1 month.
- 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)
Combine the cranberries, onion, raisins, ginger, figs, pistachios, powdered mustard, cinnamon, cayenne pepper, sugar and orange bits in a medium saucepan over low
heat, stirring until the sugar has dissolved. Increase the heat to high so the mixture comes to a boil; cook for 3 minutes or until all of the cranberries have
popped, then reduce the heat to low and cook for 10 minutes, stirring occasionally. Remove from the heat.
Cool completely. Serve at room temperature or chill in refrigerator for a few hours.
NOTE: Toast pistachios in a small dry skillet over medium heat for a few minutes, until fragrant and lightly browned. Cool before using.
Based on a long-lost recipe; adapted by Smoke Signals columnist Jim Shahin.