If you like your chutney with some spice, this recipe is for you. It's sweet, it's tangy, and it's spicy all at the same time. It was a hit at our Thanksgiving table. Try it for Christmas dinner.
1 1/2 Tbsp olive oil
4 shallots (finely chopped)
1 1/2 Tbsp mustard seed
3/4 tsp hot pepper flakes
2 bags (12 oz each) fresh or frozen cranberries
1 1/3 cup sugar
1 cup golden raisins
1/2 cup apple cider vinegar
2 tsp finely grated fresh ginger
Heat oil in a 3-quart heavy saucepan over moderate heat. Add shallots, mustard seeds, and pepper flakes; cook, stirring occasionally,, until shallots aresoftened, about 4 minutes.