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Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Cranberry Chutney ~ India Inspired

“Oh Indira!”

“Yes, Cranberry?”

“Have you read the comments on my new dosth Dal?”

“Hmm… you want to try the chutney with sesame?”

“Yep, yep….” Cranberry hopped.

OK. Here was the lineup. Cranberry, sesame, onion, garlic and red chilli. Skillet Roasted. Jaggery and salt were added, and together made into chutney.

“Sounds good enough.”

“So, how was it?”

Tart, pungent, hot and sweet. Little bit on the bitter end, but nevertheless yum when eaten with a stack of freshly made chapatis.

Skillet Roasted ~ Ingredients for Cranberry chutney
Skillet Roasted ~ Ingredients for Cranberry Chutney

Cranberry Chutney ~ India Inspired:
(Makes about two cups)

Cranberries – 1 cup
Sesame seeds – ¼ cup
Red onion, cut pieces – about a cup
Dried red chilli – about ¼ cup pieces
Garlic, plump – about two, chopped
Jaggery, crushed – about three tablespoons
Salt – ¾ teaspoon or to taste

Heat a cast-iron skillet. Add and toast sesame seeds to fragrance. Take them in a mixer.

In the same skillet, add a tablespoon of oil. Add and roast to pale brown. First start with garlic, next dried red chilli pieces, then onion and at the end cranberries. Continue roasting and when cranberries start to collapse, turn off the heat. Let the contents of the skillet cool.

Grind the sesame to fine paste. To it, add the skillet contents. Also jaggery, salt and about quarter cup of water. Grind to fine consistency.

Remove to a cup. Enjoy the chutney with rice, chapati or bread.

Cranberry chutney
Cranberry Chutney with Sesame

Posted by Indira©Copyrighted in Sesame Seeds, Cranberries (Friday January 9, 2009 at 2:53 pm- permalink)
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