This Cranberry Chutney with a South Indian twist, is rich in color and texture. The other ingredients in it absorb the goodness from the cranberries and the dish becomes the perfect concoction of sweet-tart-spicy blended with warm spices, and other lovely textures.
1/2TeaspoonRasam PowderOr to taste. Available online or in Asian stores
1/2TeaspoonTurmeric Powder
1TeaspoonJaggeryGrated to dissolve faster. Substitute with brown cane sugar
1TablespoonTamarindSoaked and juiced. You can substitute with tamarind paste
Instructions
Use frozen, or dried cranberries. Reduce jaggery if using dried berries, since they contain sugar. Wash cranberries (if fresh), and grind in a blender with half cup of water to make a smooth mixture. Add water as you grind so it doesn't get too runny. Set aside.
In a thick bottomed dish, heat oil on medium flame. Splutter mustard seeds, cumin seeds, dry red chili and curry leaves. Add grated jaggery and turmeric.
Add the blended cranberries to the pan. Add tamarind juice, salt and rasam powder and let it come to a brief boil. Taste for salt, spice, tartness, and sweetness and adjust according to your taste. Remember, this is not a sweet chutney, so let the other tart and spicy flavors come through.
Serve at room temperature with pita chips or flatbread.