Cranberry Chutney

Eat with bread/rotis or as a sauce with meat.





Ingredients:
Fresh Cranberries - 4 cups
Vegetable oil - 1 tbsp
Black Cumin seeds - 1/4 tsp
Dry Red chilies - 2-3
Meethi seeds - 1/8 tsp (Optional)
Salt - pinch

Sugar - 1/2 cup
Jaggery, grated - 1/4 to 1/2 cup
1 cup water
Juice of an orange
Zest of 1 orange

4-5 Apricots, chopped (dry or fresh)
Raisins - 1/2 cup

8 black peppercorns, freshly ground
2 allspice berries (or pinch of clove/cinnamon powder)
White ginger - grated, 1 tsp

Method:

• Heat oil in a pan. Add cumin, meethi seeds and red chilies.


• Add cranberries and a cup of water. Cook covered on medium heat. Once the berries burst, add Apricots and Raisins


• Add salt, sugar, jaggery, orange zest/rind and orange juice. Cook the sauce thickens.


• Turn heat off and add ginger, pepper powder and allspice powder.


• Allow to cool and store.

Notes:

• The sauce thickens as it cools down so cook a little shy of the desired consistency.


• As you cook the cranberries, you will get the chutney consistency first - more liquid. If you cook further, you get a sauce. If you continue to evaporate the liquids, you will get the jam consistency.


• You can always store this in jam form. Scoop out the jam and add water/orange juice. Mix well and microwave for 30 secs to a minute to make sauce/chutney