Being from south, it is all about chutneys. My mother made chutneys all the time. My north indian friends were surprised on many things that I made it as matter of fact. In the process of such things, I decided to make chutney out of cranberry. Also, I found out that cranberries goes by some name in India as well and are available.
As most of you my dear blog readers know that, I buy most of my fresh grocery at farmers market and came across the fresh and eye catching cranberries that I could not resist and ended up buying. The taste of berries is extremely sour, it tasted like, when you bite into extremely sour raw green tamarind – that is exactly what it felt like. I decided to make a chutney and use it on the side for dosa’s, chapathi’s, rice and just to munch on plain chips. It turned out to be delicious.
- Box full of cranberries – the bigger size (approximately 500 grams)
- Salt for taste
- Garlic pods – it depends on how much you want it, I have added 2 small sized whole garlic pods
- 15 – Green chillies – according to the level of spiciness.
- Sugar – 2 tbsp, to bring down the extreme sourness.
- Oil – 2 tbsp to sautee them.
- Put the pan on stove, add oil, after it warms up, add ingredients from 1 to 5 and let it cook in medium flame until they become soft.
- After it is cooked, let it cool down, add it to mixer, add sugar and grind it until it becomes paste. Adjust spice, salt or sugar according to your taste.
- You could also temper with oil, red chilli, mustard, cumin, curry leaf and onion to add flavor for much richer taste. I choose to stop at step 2.
I have used it as a spread on chapathi’s and bread.
I have added yogurt to it and made it as a sauce for dipping.
It lasted for about a month for me, yes in the fridge. Spicy, tangy, the delicious cranberry chutney was absolutely mouth watering.