Indian recipe

Spicy Cranberry Chutney (Indian-style Pickle)

Name: Spicy Cranberry Chutney (Indian-style Pickle)
Cuisine: Indian
Ingredients: 340 g fresh cranberries; salt (to taste); 3 tsp red chilli powder (use a third less if you prefer it milder); ½ tsp fenugreek powder; asafoetida (hing) (a sprinkle); 1 tsp jaggery (optional); sesame oil (some); mustard seeds (some)

Also known as cranberry pickle, cranberry achar

A spicy, tangy cranberry pickle tempered in sesame oil with fenugreek and Indian pickling spices, with little or no added sugar. Great with rice, dosa or roti.

Did you know? Ripe cranberries bounce! They have tiny air pockets inside, which is also why farms can flood the fields and harvest them floating.

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Tick items off as you go340 g cranberries

Pickle

Tempering

somesesame oil
somemustard seeds

1
Wash the fresh cranberries and transfer them to a bowl.
2
Season with salt, chilli powder, fenugreek powder, asafoetida and jaggery (if using).
3
Mix well so every cranberry is coated.
4
Temper. Heat sesame oil in a pan on medium heat and add the mustard seeds. Let them pop.
5
Add the cranberry mix and simmer until it comes together as a chutney.