Now I had the whole bag staring at me from the fridge. So I froze half of the cranberries for later use (at least they won't stare at me until I open the freezer, which is not as much as the fridge -- clever, isn't it??) Anyway I used some to make this warm cranberry cider and the rest to make this tangy cranberry chutney.
The recipe is from our neighbor in India. Her daughter lives in US and she made this chutney and brought it over to her mother. I got to taste it while I was in India and noted the recipe down. Thankfully found the recipe in time to make before my cranberries went bad.
Cranberries have a slightly bittery-tangy taste. So I added a wee bit of tamarind to balance that out. The chutney turned out tasty. It is great to serve with plain rice, idli, dosa, upma or just about anything that is mild and needs some spice.
Ingredients: Cranberries - 2cups Red Chili Powder - 2tbsp Tamarind - 1~2tbsp (adjust as per taste) Ground Mustard - 1tsp Salt - to taste
For Tempering: Mustard seeds - 2tsp Garlic Cloves - 3~4 cloves, finely minced
Method:
- Heat 2tbsp sesame (gingelly)/ peanut oil in a pan, add the cranberries and cook covered for 5~7 minutes or until the berries are cooked through and turn mushy.
- Add the tamarind pulp, red chili powder, salt and ground mustard. Cook for 5~6 minutes more, stirring constantly.
- Heat 2tbsp oil in a small saucepan, add mustard seeds and once the seeds start to splutter, add the garlic and turn off the heat. Pour the tempering over the chutney. Serve with rice, idli or dosa or upma.
Linking this to Valli's 'Cooking from Cookbook Challenge: January -- Week 2'.