Serves: 5
Total Calories: 1,301

2 tablespoons Bengali 5-Spices, coarsely ground
1 tablespoon vegetable oil
2 sticks cinnamon (1-inch each)
8 to 10 black cardamom pods, crushed lightly to break the skin
10 to 12 whole cloves
2 tablespoons peeled and minced fresh ginger
2 (12-ounce) packages fresh cranberries, washed
4 cups sugar
4 cups water
1 tablespoon ground ginger
1 1/2 teaspoons salt, or to taste
5 to 7 tablespoons distilled white vinegar

1. Prepare the 5-spices. Then, heat the oil in a large non-reactive wok or saucepan over medium-high heat and cook the cinnamon, cardamom pods, and cloves, stirring, about 30 seconds.

2. Add the fresh ginger and panch-phoran (Bengali 5-Spices) and cook, stirring about 1 minute. Add the cranberries, sugar, water, ground ginger, and salt, and bring to a boil over high heat. Cover and cook, stirring occasionally, until slightly thickened, about 7 minutes.

3. Reduce the heat to medium, uncover the pan, add the vinegar, and cook until the chutney is quite thick, about 10 minutes. (Do not make the chutney very thick it will thicken as it cools.) Transfer to a bowl, let cool, and serve at room temperature, or refrigerate at least 2 hours and serve chilled. This chutney stays fresh in the refrigerator about 3 months, or in the freezer about 1 year.

VARIATION: Mix in 1 tablespoon lemon or orange rind (no white pith) and substitute 1 cup of orange juice for 1 cup of water.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 1,301
Calories from Fat: 36

More Recipes from the 1000 Indian Recipes Cookbook:
* Chutneys and Pickles
Basic Green Chutney
Cilantro-Lime Chutney
Classic Hyderabadi Ginger-Sesame Chutney
Cooked South Indian Mango Pickle
Cranberry Chutney Preserve
Crunchy Cucumber Pickle
Crushed Lemon and Fresh Red Chili Pepper Pickle
Eggplant and Malanga Root Pickle
Fragrant Mango Chutney
Fresh Coconut Chutney with Cilantro
Garlic and Fresh Red Chili Pepper Chutney
Green Garlic and Nuts Chutney
Hazram's Coconut-Tamarind Chutney with Mint
Lemon-Pickled Fresh Ginger Sticks
Mama's Punjabi Mango Pickle
Mama-in-Law's Mango Pickle with Roasted Spices
Minced Ginger-Lime Pickle
Mint Chutney with Pomegranate Seeds
Mint-Garlic Chutney with Peanuts and Tamarind
Minty Sonth Chutney with Mango (or Tamarind) Powder and Jaggery
Mixed Vegetable Pickle with Garlic
Peanut and Garlic Chutney
Pearl Onions in Pickling Spices
Pickled Chili Pepper Purée with Tamarind
Pickled Turnips and Cauliflower
Pickled Turnips with Black Mustard Seeds
Prabha's Green Chili Pepper Pickle
Puréed Fresh Mango-Ginger Chutney
Puréed Green Mango Chutneys
Quick Mango Pickle
Rama's Grated Mango Pickle
Red Tomato Chutney Preserve with Sesame Seeds
Roasted Black Chickpea Chutney with Peanuts
Roasted Coconut Chutney
Roasted Dal and Fresh Green Chili Pepper Chutney
Scallion-Ginger Chutney
Semolina-Coconut Chutney
Sesame-Peanut Chutney
Shahina's Shredded Coconut Chutney
Sonth Chutney with Dried Mango Sliced
Sonth Chutney with Fresh and Dried Fruits
South Indian Cilantro Chutney
South Indian Tomato Chutney
Spicey Apple-Ginger Chutney Preserve
Spicy Apricot Chutney Preserve
Spicy Cranberry Pickle
Sun-Cured Pickled Lime (or Lemon) Wedges
Sweet Sonth Chutney with Dates
Sweet and Sour Fresh Lime Pickle
Tart Apple Ginger-Chutney with Green Tomatoes
Tomato Chutney Preserve with Cashews and Raisins
Vinegar-Marinated Green Chili Peppers
Water Pickle with Crispy Cauliflower and Carrots
Yogurt Cheese Chutney with Minced Greens
Yogurt Chutney with Puréed Greens
Yogurt Chutney with Roasted Dals and Spices
Yogurt-Almond Chutney