Cranberries are very tart. They are rich in . Cranberries are a fall staple in grocery markets . I love this tart, tangy and sour chutney. It goes well with not just parathas or white rice but also as dip for fritters .It is even a perfect addition to the cheese board .This chutney can be made on stovetop or in an instant pot. for Instant pot start with saute mode and then cook on high pressure mode for 5 mins. Allow natural pressure release. Add very little water while cooking in an Instant Pot.
Ingredients -
Cranberries (fresh or frozen )
Ginger
Oil
Cumin seeds
Asafoetida
Turmeric
Dried red chillies
Salt
Jaggery
Instructions -
1. Heat oil and add cumin seeds. Add a pinch of asafoetida, dried red chillies and turmeric.
2. After tempering add roughly chopped pieces of ginger. Saute for 3-4mins.
3. Add washed cranberries and mix well. Cover with lid and let them cook for 5-7 mins till they start popping. The skin comes off and then they start bubbling. Stir again and let them cook for additional 3-5 mins .
4. Once it cools add the mixture to grinder with salt and jaggery . Then pulse coarsely to desired texture.
5. Serve with rice, parathas or enjoy with a toasted slice of bread .
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