Tuesday, December 15, 2009

Indian Style Cranberry Chutney

After my previous attempt at making a spiced cranberry chutney, I was very keen to make an Indian style cranberry chutney. Since fresh cranberries are not available all year long I did not want to put off trying this chutney as I would have had a pretty long wait if the cranberry season ended and I had to wait for the next one. In addition every time I went grocery shopping I have been eying these delightful treats thinking up various ways to use them. I scouted around a little for a good recipe and finally decided on this one.

I found in the process of making this chutney that the tartness from cranberries seem to completely absorb the spice from the chillies and a great many green chillies were required to make the chutney mildly spicy. Either that or the current batch of green chillies I have are even more bland than the usual ones I get, but I do not think that is the case.The cumin flavor shines through in the chutney and I thought this chutney would have tasted great with samosas. I used this chutney as a spread in a sandwich along with a spicier version of this curry as filling and totally enjoyed the resulting sandwich.

Indian Style Cranberry chutney 2

Click here for a printable view of this recipe

Ingredients and Method to make Indian style Cranberry chutney

1 1/2 cups fresh cranberries (1/2 of a 12 oz packet) (washed and drained)
9 Thai or Indian variety green chillies (or according to taste) cut into small pieces
1 1/2 inch piece ginger (or according to taste) (minced fine)
2 tbsp oil
2 tsp cumin seeds (jeera) (see notes)
1 dry red chilli (optional) cut into small pieces
3 tbsp jaggery or brown sugar (or even regular white sugar) I used jaggery
1/2 a bunch of cilantro (coriander leaves) washed, drained and cut fine
salt according to taste
water as required

Heat oil in a heavy bottomed pan. Add cumin seeds to it.

When cumin seeds crackle add green chillies to it and stir frequently. When green chillies start to turn color, add red chilli and minced ginger, stir a couple of times

Add cranberries,salt to taste and allow the cranberries to cook on a medium heat.

When cranberries begin to soften add sugar and continue to cook.
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When the cranberries turn very soft, add the cilantro stir once or twice and remove from heat.


Allow this to cool thoroughly.

Grind this mixture with water if required into a smooth paste.

Serve this chutney to go with chappattis or dosas or use it as a spread in a sandwich or as a dip for vegetables or chips.

Refrigerate the balance of the chutney and use up within 4 days or so.

Notes
If you do not like a very strong cumin flavor you can scale down the cumin seeds to 1 tsp instead of 2 tsp.

26 comments :

kitchen queen said...

lovely and tempting cranberry chutney with a nice click.

Madhu said...

Looks delicious Usha, like the addition of green chilies and jaggery balances the tartness of cranberry.

Preeti Kashyap said...

yummmy!...lovey pic. Shd try making this!

Priya said...

Such a delectable chutney..fantastic Usha..

indosungod said...

Or a substitute for tamarind chutney in bhel puri. What a vibrant color.

Divya Vikram said...

I remember seeing this in food network the other day. Looks tangy.

Dershana said...

That looks really tangy and yummy, usha.

Superchef said...

aahh..i ahve some cranberries left over from thanksgiving and i can use them for making this chutney now!!

sowmya.s said...

looks just delicious..lovely colour..i would love this..

Gita said...

I too make this chutney often...love the tangy, sweet and sour taste of this chutney...nice picture Usha :)

Mahimaa's kitchen said...

mouthwatering!! i have tasted cranberry pickle.. not this one.

Gulmohar said...

tangy and sweet..never tried this chutney..Thanks for sharing :-)

Sharmilee! :) said...

Wow looks tasty!

Chitra said...

Superb color..Nice click :)

Prathibha said...

yummy color of this chutney..looks gr8...

Valarmathi said...

Looks yummy....

Deepa G Joshi said...

Firstly the color of the chutney makes you fall for it!! and then the nice sweet and tangy taste..mmmm..yummmy!!

Laavanya said...

That's such a pretty looking chutney and i think this would play well with thokku as well.

Happy cook said...

Wow really clever and beautiful colour

Devasena Hariharan said...

Lovely color, I feel its like sweet. Cannot believe if you people say its sour..

dont get it in India... Need to taste that

Vidhya said...

wow thats really tempting Usha. I love the color of the chutney.

Cham said...

I ve made spicy chutney with cranb it is simply great with hot rice! The click is beautiful!

Pam said...

This looks and sounds delicious - I love the color.

Alexa said...

I love the spices in this chutney. It's my kind of cranberry sauce.:-)

lata raja said...

I can relate to the number of chillies. I drink cranberry juice while everyone else complains about the tartness. As with your posts always, the picture by itself is very inviting.

Anupama said...

Oh wow! The click is too good and the chutney is very inviting :-)

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