Cranberry Apple Chutney is spicy, sweet and sour. It is a very delicious recipe for Thanksgiving. Being an Indian I can use it in many ways. This chutney is good with rice, chapati, puri, Idli, dosa or even with a bread sandwich.
Ingredients
2 grany smith apples
12oz packet of cranberries
handful of cilantro or coriander leaves
1/2 cup jaggery
salt
For tempering
1tbsp coconut oil
1 tsp mustard seeds
1tsp cumin seeds
1tsp red chili flakes or 2 red chilies
a pinch of hing
ew curry leaves
Spices
1 tbsp of roasted cumin powder
1-2 tsp or more red chili powder
2 grany smith apples
12oz packet of cranberries
handful of cilantro or coriander leaves
1/2 cup jaggery
salt
For tempering
1tbsp coconut oil
1 tsp mustard seeds
1tsp cumin seeds
1tsp red chili flakes or 2 red chilies
a pinch of hing
ew curry leaves
Spices
1 tbsp of roasted cumin powder
1-2 tsp or more red chili powder
Preparation
Wash both apples and cranberries. Cut the apples into small pieces.
Chop cilantro finely. Grate the jaggery or cut into small pieces.
Wash both apples and cranberries. Cut the apples into small pieces.
Chop cilantro finely. Grate the jaggery or cut into small pieces.
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Procedure
Take 1 tbsp of coconut oil in a skillet which is on medium heat. When the oil is hot add mustard seeds, cumin seeds, red chili flakes, hing/asafoetida and curry leaves. Add cranberries and diced apples. Add a pinch of salt and half a cup of water. Stir it well, cover and cook for 4-5 minutes on medium heat.
Then add jaggery, roasted cumin powder, red chili powder, salt and cilantro. Save some cilantro for garnishing. Give it a mix, cover, and continue cooking on low flame for 5-10 minutes. Feel free to adjust the amount of spice powders and jaggery for your taste buds. Switch off the flame when you get your desired consistency of sauce / chutney. Garnish with cilantro.
How to eat
It goes well with rice, chapati and puri. It will be a good dip for Indian breakfast varieties like idli, dosa, utappam and pongal. You may also spread it on bread sandwich.
Take 1 tbsp of coconut oil in a skillet which is on medium heat. When the oil is hot add mustard seeds, cumin seeds, red chili flakes, hing/asafoetida and curry leaves. Add cranberries and diced apples. Add a pinch of salt and half a cup of water. Stir it well, cover and cook for 4-5 minutes on medium heat.
Then add jaggery, roasted cumin powder, red chili powder, salt and cilantro. Save some cilantro for garnishing. Give it a mix, cover, and continue cooking on low flame for 5-10 minutes. Feel free to adjust the amount of spice powders and jaggery for your taste buds. Switch off the flame when you get your desired consistency of sauce / chutney. Garnish with cilantro.
How to eat
It goes well with rice, chapati and puri. It will be a good dip for Indian breakfast varieties like idli, dosa, utappam and pongal. You may also spread it on bread sandwich.