This Cranberry Instant Chutney or Karonda Chutney is very rich in Vitamin C and Anti oxidants. Enjoy this with rice, chapati or dosa.
Ingredients
2 cups of cranberriesn
2 green chilies and 6-8 red chilies
2 garlic cloves
salt
jaggery or stevia
For tempering
1 tsp chana dal
1 tsp urad dal
1/4 tsp or less fenugreek seeds(optional)
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 garlic clove
a pinch of hing
a few curry leaves
oil.
Preparation
Wash cranberries and pat them dry.
Cut green chilies length wise.
Cut garlic into small pieces.
Procedure
Keep a sauce pan on medium heat and add oil.
When the oil is hot add red chili and fry until they are about to change color. Take them into an other bowl.
To the same oil add chana dal followed by urad dal, mustard seeds and cumin seeds.
Add garlic then hing and curry leaves.
Turn off the stove and take the seasoning or tempering into another bowl.
Turn on the stove again and add a little bit of oil this time.
Add the cranberries, garlic and green chili give a mix.
Add a little salt to cranberries, cover and cook on low medium for a few minutes until they are soft.
When the cranberries are soft, turn off the stove and let them cool down.
When they are cold take them to the food processor. Add red chili, salt and stevia or jaggery to the food processor.
Run the food processor to get a fine paste. It can be little chunky if you like.
Mix this chutney with tempering. Adjust the salt.
Enjoy with rice or chapati.
You can also use this as a dip for idli or dosa.
2 cups of cranberriesn
2 green chilies and 6-8 red chilies
2 garlic cloves
salt
jaggery or stevia
For tempering
1 tsp chana dal
1 tsp urad dal
1/4 tsp or less fenugreek seeds(optional)
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 garlic clove
a pinch of hing
a few curry leaves
oil.
Preparation
Wash cranberries and pat them dry.
Cut green chilies length wise.
Cut garlic into small pieces.
Procedure
Keep a sauce pan on medium heat and add oil.
When the oil is hot add red chili and fry until they are about to change color. Take them into an other bowl.
To the same oil add chana dal followed by urad dal, mustard seeds and cumin seeds.
Add garlic then hing and curry leaves.
Turn off the stove and take the seasoning or tempering into another bowl.
Turn on the stove again and add a little bit of oil this time.
Add the cranberries, garlic and green chili give a mix.
Add a little salt to cranberries, cover and cook on low medium for a few minutes until they are soft.
When the cranberries are soft, turn off the stove and let them cool down.
When they are cold take them to the food processor. Add red chili, salt and stevia or jaggery to the food processor.
Run the food processor to get a fine paste. It can be little chunky if you like.
Mix this chutney with tempering. Adjust the salt.
Enjoy with rice or chapati.
You can also use this as a dip for idli or dosa.
Helpful Tips
Cranberries are available from September to December. You can buy them in bulk and store in the freezer to use the whole year.
Red chili and green chilies can be decreased or increased in the amount for your taste.
Health Information
Cranberries are high in Vitamin C.
They are loaded with anti oxidants.
They also contain the essential trace mineral Iodine.
You may also like
Cranberries are available from September to December. You can buy them in bulk and store in the freezer to use the whole year.
Red chili and green chilies can be decreased or increased in the amount for your taste.
Health Information
Cranberries are high in Vitamin C.
They are loaded with anti oxidants.
They also contain the essential trace mineral Iodine.
You may also like
Cranberry pickle for long term
Cranberry rice-Pulihora
|
Carrot and cranberry pickle.
Crnberry juice for UTI
|
Cranberry relish
Cranberry Dal-Pappu
|
Green Tomato chutney-Andhra style
Cranberry Ginger Chutney
|
Coconut Mint Chutney
Cranberry Chtrannam
|