Cranberry Chutney
Cranberry sauce or cranberry jam[1] is a sauce or relish made out of cranberries, commonly served as a condiment or a side dish with Thanksgiving dinner in North America and Christmas dinner in the United Kingdom and Canada. There are differences in flavor depending on the geography of where the sauce is made: in Europe it is generally slightly sour-tasting, while in North America it is typically more heavily sweetened.
As per Wikipedia
Well, ever wondered what it would be like if there’s an Indian take on cranberry. I gave it a try and landed at this amazing dish. My husband couldn’t tell the difference between tomato ketchup and cranberry chutney. Even my 2 and a half year old daughter bought it. Its sweet, sour and spicy. Most significant taste palates join together in harmony, bringing a meticulous dish. I love it and you will love it too
Cranberry Chutney
Equipment
- Blender
- Pan
Ingredients
- 2 tbsp Olive Oil
- 5 oz Fresh Cranberry
- 1 tbsp Chopped Ginger
- 1 tsp Garlic
- 2 No's Dry Red Chilli
- 1 tsp Salt
- 2 tbsp Sugar Jaggery would be good replacement too
- 2 tbsp Water
Instructions
- Heat a Pan on a medium flame. Once the pan turns hot, add oil, dry red chili and ginger. Sauté the ingredients for 1-2 mins. Add Rest of the ingredients – Cranberry, sugar, water and salt and give it a quick stir. Turn the flame to low, cover the pan with a lid.
- Stir the ingredients occasionally. In about 5 mins, we should see cranberries becoming more tender. With a help of a masher/ back of a spoon, gently press down the cranberries, so that the juices from the berry ooze out. Cooking in the juices elevates the flavor as other ingredients absorb the juices.
- Switch off the flame when all the items in pan has come together and sauce seems to have thickened. The sugar in the sauce amalgamates into one fine sauce
- Let the sauce cool off. Once it has cooled down, transfer it to a blender. Blend it to one fine paste.
