Sweet and Spicy Cranberry Chutney with Indian Spices
Flavored with basic Indian spices, this cranberry chutney is sweet, spicy and tangy. Goes well with sandwiches, wraps and as a dip. Tastes amazing with dal, rice and parathas! Use with turkey, rotisserie chicken, crisp tofu and tempeh. Freezes well.
Equipment
- 1 pan
- 1 spatula
- 1 measuring cups and spoons
- 1 colander
Ingredients
- 340 grams 12 oz/ 3 1/4 cups of Fresh cranberries washed(1 packet)
- 1 tsp panch phoron/panch puran a mix of 5 spices
- pinch of Asafoetida/Heeng
- 1 whole Dry Red Chili
- 1/4 tsp Red Chili powder or as per preference
- 1 cup sugar I used a little over 3/4 cup but a little less than 1 cup
- salt to taste I used about 1/2 tsp
- 2 tbsp oil
Instructions
- Heat oil in a pan and add panch phoron/Panchpuran to hot oil
- Once the seeds starts crackling, add asafoetida/heeng and whole Red Chili
- Add washed cranberries,salt,sugar and red chili powder and mix everything well
- Turn down heat to medium low and cover and cook till cranberries burst and cook
- DO NOT ADD ANY WATER
Notes
Panch phoron/panch puran is a mix of five spices, commonly used in Eastern parts of India mainly in Bengali and Bangladeshi cuisine. If panch phoron is not available mix equal parts of cumin,brown mustard,fennel,nigella and fenugreek seeds. If you find fenugreek to be bitter, use a little less of fenugreek. Sugar is a matter of preference and how sour the cranberries are. I started with 3/4 cup and increased it a tbsp at a time. I used little less than 1 cup. DO NOT ADD ANY WATER. A few pieces of cranberry is good for texture. if you like the chutney to be smooth,cook for some more time or use the back of the spoon to press the cranberries to burst them open. If eating right away, the thickness of the chutney is perfect. It will become thick and gelatinous once it cools. Add a spoonful of water to only the amount you are going to consume. If refrigerated it has a shelf life of two weeks. Freezes well for upto 6 months.
Tried this recipe?Let us know how it was!