KARONDA CHATNI (sweet cranberry chutney with pistachios and black figs, 3 cups)
Serve with pork, duck, or poultry, including your Thanksgiving turkey.
one 12 ounce package cranberries, picked over and rinsed under cold water
1 medium-size navel orange, cut into ¼ inch dice (with skin and pith)
2 tablespoons lemon juice, 2 tablespoons finely chopped shallots
1 teaspoon dried ginger powder
1 cup sugar
¾ teaspoon coarse salt
½ teaspoon cinnamon
1 teaspoon ground cumin
½ teaspoon cayenne pepper
1 teaspoon mustard seeds, lightly crushed
1/3 cup shelled, raw, unsalted pistachio nuts
2/3 cup California black figs, or any other fig, or dark raisins
- Combine all ingredients except pistachios and figs in a 2-1/2 quart, microwave-safe casserole and cover with lid. Cook at 100% power for 4 minutes. Uncover and continue cooking at 100% power for 5 minutes (or until the chutney is boiling and the cranberries are beginning to burst), stirring once. Remove from oven.
- Stir in pistachios and figs, and replace cover. When completely cool, spoon chutney into 3 sterilized jars. Seal or refrigerate. Let chutney ripen a day before serving.
- The chutney keeps well, stored in a covered container, in the refrigerator for several months.
CALIFORNIA BLACK MISSION FIGS
from Julie Sahni, Moghul Microwave