Combine cranberries, onion, sugar, ginger, cayenne, cinnamon, cardamom, and salt in a saucepan. Cook over medium heat 5 to 6 minutes, stirring constantly. When cranberries start to pop, remove from the heat. Allow to cool slightly and stir in pecans. Let chutney come to room temperature. Cover and refrigerate up to 2 days before serving.
Per Serving: Serving size: about 3 Tbsp, 120 calories (20 from fat), 2g total fat, 60mg sodium, 25g carbohydrates, (2 g dietary fiber, 23g sugar).
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