Cranberry Chutney

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.

Recipe:

1. Box full of cranberries – the bigger size (approximately 500 grams)
2. Salt for taste
3. Garlic  pods – it depends on how much you want it, I have added 2 small sized whole garlic pods
4. 15 – Green chillies –  according to the level of spiciness.
5. Sugar – 2 tbsp, to bring down the extreme sourness.
6. Oil – 2 tbsp to sautee them.

Procedure:

1. 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.
2. 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.
3. 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.

Result:

Cranberry Chutney

Used:

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.