Ingredients
Method
- In medium saucepan over medium high heat, add butter and foam out
- Add mustard seeds, they should sizzle, cook for ~10-15 sec
- Add onions and jalapeno, cook until onions soften and turn translucent
- Add spices and cook until fragrant
- Add Cranberries, salt, sugar, water, Stir to combine
- Advance to high heat, bring to a boil, and thence revert to low
- Cook until berries pop, and the sauce starts to thicken, ~15 minutes
- Taste, balance flavor, adjust spice, use vinegar to taste ...
- Cool, place in non-reactive container and refrigerate for at least 2 hours
Nutrition
Notes
This is a fairly spicy chutney, and is a recreation of a recipe I developed long ago, and lost in one of the many moves around the universe
Note, One can take a brie, split, slater with this reassemble, wrap in puff pastry and bake for a show stopping appetizer. This does pair quite well with most soft cheeses, and would be a decent addition to a cheese or charcuterie board.
It also can be used as a spread for a meat and cheese sandwich, I'd go with a chicken, turkey, or ham. It does not play that well with beef .. But maybe, a beef stir fry, with a touch of this in the sauce mix, but that is another experiment / post.
As always whence dealing with peppers, taste them, one pepper can be very mild, the next pepper can remove your tonsils chemically.. And as always, don protective gear, (latex gloves, I am SURE you have some now.)