- Submitted by Dahlia
(Sweet and Spicy Cranberry Chutney)
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. It looked quite similar to Karonda (Kalakai) found in India. Kalakai is lighter in colour and not fully red whereas Cranberries were bright red. I have attached a picture below of both cranberries and karonda so that you can see the difference.
After i tasted it that I realized that i couldn't eat it raw. It was too sour. So i tried to use it for cooking different recipes. It is quite common to make karoda chutney in India. So I tried chutney with it. It turned out amazing. Now i love cranberries and can't wait to get the next box.
This chutney can be made in 2 ways - with or without sugar. It is personal preference. Both tastes good. With sugar it can be had as a dip for any appetizers. Without sugar it can be had with chapathi, rava dosa, white rice etc.
Recipe for Cranberry Chutney
Preparation Time: 5 minutes
Cooking Time: 5 minutes
- Cranberries - 1 cup
- Dry Red chilies - 4
- Garlic- 1 clove
- Sugar - 2 tbsp (optional)
- Oil - 1 tbsp
- Cumin seeds - 1tsp
- Salt - to taste
- Cilantro - handful (finely chopped)
- Heat oil in a pan. Splutter the cumin seeds with dry red chilies.
- Next add the garlic and cranberries. Sprinkle few drops of water and let it cook for few minutes until the cranberries become soft and the skin bursts.
- Let the mixture cool a bit.
- Next grind the mixture with required salt, sugar and little cilantro. Tasty chutney is ready to enjoy.
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