Cranberry Chutney - submitted by Dahlia on 12-06-2007
I recently found some cranberries in the market bright red and attractive. As always i was quite curious about trying it since i've never had it before. But it was after i tasted it that i
realised that i couldn't eat it raw. It was too sour. So i tried to use it for cooking different
recipes. Now i love cranberries and can't wait to get the next box.
This chutney can be made with or without sugar. With sugar it can be had as a dip for any appetizers. Without sugar it can be had with chappatti, rava dosa etc.
Ingrediants
Cranberries - 1 cup
Dry Red chillies - 4
Gerlic - 1 clove
Saugar - 1 tblsp(optional)
Oil - 1 tblsp
Cumin seeds - 1tsp Salt - to taste Cilantro - handful(finely chopped)
Method
1. Heat oil in a pan. Splutter the cumin seeds with dry red chillies.
2. Next add the garlic and cranberries. Spinkle few drops of water and let it cook for few minutes until the cranberries become soft and the skin bursts.
3. Let the mixture cool a bit.
4. Next grind the mixture with required salt, sugar and little cilantro.
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