Among the different varieties, this south Indian style of cranberry chutney was also one of the varieties I tried last year. Only, I never got around to posting it here. Since then this recipe has undergone some changes and this final version of it is the one that I like the most..... The lentils add a creamy texture to this chutney, the cranberries add a nice touch of tartness and the red chilies lend some heat to balance out the flavors.I served this with some traditional dosai this time and the combination was just perfect :-)
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Ingredients and Method to make south Indian style cranberry chutney
2 tsp split chick pea lentil (chana dhal/ kadalai parappu)
2 tsp split black gram lentil (udad/urad dhal/ ulatham parappu)
1/4 tsp fenugreek seeds (methi/mendiyam)
1 tbsp oil
1 onion cut fine
6 dry red chilies (or to taste) (I used byadgi variety)
1/2 cup fresh cranberries
salt to taste
Dry roast chana dhal and udad dhal separately until reddish and aromatic. Roast methi seeds separately until it turns brownish, then soak these three ingredients in sufficient water for at least one hour.
Heat 1 tbsp of oil in a heavy bottomed pan, add onions to it and saute until it is transparent, then add dry red chilies (byadgi) and stir a few more times, then add 1/2 cup washed fresh cranberries and stir until the cranberries are cooked and soft.
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Cool to room temperature and grind this along with the soaked and drained lentils to a smooth paste adding water as required to move the blades and achieve required consistency. Add salt to taste and give it another quick turn in the blender/ grinder.
Remove and serve this chutney with dosai (Indian savory crepes) / adai (savory rice and lentil cakes) or idli (steamed rice and lentil or oat cakes) or upma varieties.
