Cranberry Chutney ~ Cranberry Pachadi
When I decided I was going to cook with cranberries for this week of marathon, I noted down various recipes I could try. Since cranberries taste a lot like gooseberries, I called up my mother to ask if we can make chutney with gooseberries. My mother use to make gooseberry pickle a lot as my father was very fond of it. But chutney, I don’t remember tasting it. Buy my mother said she grates gooseberries or coarsely grinds fresh gooseberries to make the chutney. I followed that recipe she gave me with few changes and it turned out good.
I sautéed cranberries along with some onions and garlic until mushy, and then ground it to a coarse paste to make this chutney. Cranberries are tart in taste so added some onion for sweetness and to mellow down the tartness of the cranberries, I also added some sesame seed powder.
Cooking Time: 8 – 10 minutes
Yields: ½ cup Chutney
- 2 – 3 tsp. Oil
- ¼ tsp. Mustard Seeds
- ¼ tsp. Cumin
- 1 tsp. Urad Dal
- 2 – 3 Dry Red Chilies (adjust to taste. I used 3 and it was spicy. Can also use green chilies)
- 3 – 4 Curry Leaves
- ¼ cup chopped Onion
- 2 Garlic Cloves or approx. 1 tbsp. Sliced Garlic Cloves
- 1/8 tsp. Turmeric
- 1 cup Fresh Cranberries
- 1 tsp. Salt (adjust to taste)
- 2 Tbsp. Dry Roasted Sesame Seeds Powder
- Heat oil in a pan and add mustard, cumin and urad dal.
- Once the seeds pop, add curry leaves, onion, chilies and sauté until onions are translucent.
- Add turmeric, salt, cranberries and sauté until cranberries are soft and mushy. Cranberries crack and cook very fast. This should take approximately 5 – 7 minutes.
- Remove from the stove and let the mixture cool.
- Grind the mixture along with sesame seeds to a coarse paste or a fine paste depending on one’s preference. Add some water if required. I added about ¼ cup. Depending on the blender, one might need to add little less or more water.
- Taste the chutney and adjust salt if required. If the chutney is little tart, add some sesame seed powder to reduce the tartness.
- Serve the chutney with rice.
- I used red chilies but green chilies can also be used. I did not find much difference in taste. If one prefers, they can use ½ green and ½ dry red chilies.
- Cranberries are acidic and I could not eat too much of the chutney. Normally when I make chutney, I like to lick some after finishing my meal. But with this chutney, I could not do that as I do with the other chutneys.
Recipes I posted this month in 2008 , in 2009 , in 2010 , in 2011 and in 2012.
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