Cranberry-Pistachio Chutney With Figs Recipe

Name: Cranberry-Pistachio Chutney With Figs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1#12-ounce package fresh cranberries, picked clean; 1 orange, skin intact and seeds discarded, chopped into 1/4-inch cubes; 2 tablespoons lemon juice; 2 tablespoons finely chopped shallots; 1 teaspoon dry ginger powder; 1 cup sugar; 3/4 teaspoon coarse salt; 1/2 teaspoon ground cinnamon; 1 teaspoon ground cumin; ⅓ teaspoon cayenne; 1 teaspoon mustard seeds, lightly crushed; ⅓ cup shelled unsalted pistachio nuts (preferably raw); ⅔ cup California black figs, stemmed and chopped into 1/2-inch pieces, or 2/3 cup dark raisins

Servings: persons

1#12-ounce package fresh cranberries, picked clean
1 orange, skin intact and seeds discarded, chopped into 1/4-inch cubes
2 tablespoons lemon juice
2 tablespoons finely chopped shallots
1 teaspoon dry ginger powder
1 cup sugar
3/4 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
⅓ teaspoon cayenne
1 teaspoon mustard seeds, lightly crushed
⅓ cup shelled unsalted pistachio nuts (preferably raw)
⅔ cup California black figs, stemmed and chopped into 1/2-inch pieces, or 2/3 cup dark raisins

1
Combine all the ingredients except the pistachios and figs in a 2 1/2-quart microwave-proof casserole dish and cover.
2
Cook at 100 percent power in a 650- to 700-watt microwave carousel oven for 4 minutes.
3
Uncover and continue cooking for an additional 5 minutes, or until the chutney is boiling and the cranberries begin to burst open.
4
Stir once during the cooking time.
5
Remove from the oven.
6
Stir in the pistachios and figs or raisins.
7
Replace the cover and set aside to cool completely.
8
Spoon the chutney into sterilized jars, cover and refrigerate.
9
(For best results, let the chutney ripen for at least a day.
10
If refrigerated and tightly covered, it will keep for several months.)
11
Serve with grilled chicken, roast pork or turkey or on toast for breakfast.

215

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1#12-ounce package fresh cranberries, picked clean, 1 orange, skin intact and seeds discarded, chopped into 1/4-inch cubes, 2 tablespoons lemon juice, 2 tablespoons finely chopped shallots, and more.

Yes, Cranberry-Pistachio Chutney With Figs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cranberry-Pistachio Chutney With Figs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions