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.After my previous attempt at making a
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.
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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.
If you do not like a very strong cumin flavor you can scale down the cumin seeds to 1 tsp instead of 2 tsp.