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Fresh Cranberry Chutney
Delicious, healthy and easy and quick to make fresh cranberry chutney.
Course:
accompaniment, Chutney /Dips, Side Dish
Cuisine:
Indian Cuisine, International Cuisine
Keyword:
chutney, cranberry, cranberry chutney, dip, relish, vegan recipe
Servings:
10
person
Author:
Anjana Chaturvedi
Ingredients
300
gm
Fresh cranberries
1
tbsp
Cooking Oil
1/2
tsp
Cumin Seeds / Sabut Jeera
1/3
inch
Cinnamon /daalchini
1
tbsp
Ginger / Adrak
grated
1/2
cup
Sugar / Chini
2
tbsp
White Vinegar / Sirka
1/4
tsp
Black Salt / Kala Namak
1/2
ts
Salt / Namak
1
tsp
Red Chilli powder / Laal mirch powder
Instructions
Wash cranberries and keep aside
In a heavy bottom pan add oil and then add cumin and cinnamon
When cumin become golden then add the grated ginger, salt and cranberries with a cup of water
Cover with a lid and simmer for 10 -15 minutes
When cranberry become soft then mash with a wooden masher or with the back of the ladle
Now add sugar, chili powder or chili flakes and cook for 5 minutes on low heat.
When sugar melt down completely and chutney become thick then add vinegar and give it a boil. Now check the seasoning and adjust if needed.
Switch of the flame and store in a glass container when it cool down completely.
Keep Refrigerated and it will stay fresh for couple of weeks.
Notes
Note-
You can use brown sugar or jaggary instead of using white sugar.
Can add lemon juice or apple cider vinegar instead of white vinegar