Cranberry and green apple chutney

Time 1 hour
Yields Serves 8 to 10 (makes 2 cups)
Cranberry and green apple chutney

Place the water and cranberries in a nonreactive saucepan and cook on medium high heat for 8 to 10 minutes, or until the cranberries soften.


Add the apple, sugar, vinegar, nigella seeds, ginger, cinnamon stick, chiles, bay leaf, cayenne, cloves and peppercorns and cook until the mixture is a thick, jam-like consistency, adding more water if necessary, about 20 to 25 minutes.


Cool to room temperature, remove the bay leaf and serve. Tightly covered, this may also be refrigerated for several days.

From Neela Paniz of Bombay Cafe. Nigella seeds are available in Indian markets, where they are called kalonji.

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