Cranberry Chutney
February 21st, 2010
2 Cups Fresh or frozen cranberries
1/2 Cup Fine sugar
1 Cup Brown sugar
1 Tbs. Salt
1Tbs. Peeled and grated fresh ginger
1 Tbs. Whole mustard seeds
1 Tsp. Crushed red pepper
1 Tbs. Cooking oil
Heat the oil in a pot and put the mustard seeds and the crushed peppers in. When they start popping add the ginger. Fry the ginger a little bit and then add the cranberries, sugars, salt and simmer the chutney in medium heat till the cranberries are mushy and there is a thick gravy. Serve as a condiment or sweet chutney on the side with dinner.
