I happen to see Cranberries in my locality supermarket. Before buying them, I had an impression that they are very sweet like cherries or strawberries. One of my close friend bought cranberries and When she tasted a single cranberry, she told me it tasted sour and bitter, then I thought of buying cranberries and doing some spicy dish out of it and tried out chutney. The taste of Cranberry Chutney is amazing and it goes very well with Dosa, Idli etc
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| Cranberry Chutney |
| Preparation Time | 5 mins |
| Cooking Time | 10 mins |
| Servings | 2 persons |
Ingredients:
| Cranberries | 1 cup / 200gms |
| Green Chillies | 3 |
| Chopped Ginger | 1 teaspoon |
| Chopped Coriander Leaves | ¼ Cup |
| Salt | To Taste |
| Oil | 1 teaspoon |
| Mustard Seeds | ½ teaspoon |
| Cumin Seeds | ½ teaspoon |
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| Cranberry Chutney |
Method:
- Soak and wash the cranberries in water. Heat a pan and add oil and when the oil is hot, add mustard seeds. When the mustard seeds starts to sputter, add cumin seeds
- Then add green chillies and ginger and saute them for 10 seconds. Then add cranberries and add salt and keep the flame low
- Finally add chopped coriander leaves and and allow the cranberries to cook completely and becomes mushy and remove from flame. Allow the contents to cool off and then grind it to a nice paste. Season the chutney with mustard seeds
- Serve the yummy spicy Cranberry Chutney with Dosa / Idli
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| Cranberry Chutney |
Tips from Padmaja Sastri, fan of Subbu's Kitchen :
"my mother has been making this chutney for the past 40 years, since coming to the US. She fries mustard seeds, asafetida, and curry leaves, and then adds the cranberries with red chili powder, salt and turmeric. We cook this for a 1-2 hours on low heat, and let all of the water evaporate, and cranberries cook. This makes a thokku, which can be stored for a long period in the fridge. We don't grind this chutney. My mom and her generation were such innovative cooks, coming to the US in the 1970's when we had limited ingredients, but turning out such tasty treats."
