My husband bought Cranberries couple of months ago and to be honest, I didn’t know what he wanted me to do with it. He said they looked fresh so I bought them. Huh? Now that you have a blog and all, do something creative, he added.Not the one to shy away from a challenge, I decided to accept it only to postpone it for a few months (LOL). A few weeks back I decided it was time to clean out the freezer and I found this bag waiting for my attention. Well, it was about time! I tasted one cranberry and it was really sour! I wasn’t sure what to do with it when I saw a recipe on the bag itself for Cranberry Salsa and decided to give it a ‘desi’ twist and made it into a chutney. And..it turned out really well. I have pretty much paired it with anything I could find– Dosas, Bhel Puri even with Dal rice. You can say I am a big fan! It tastes like an amalgam between Tamarind Date Chutney and Coriander Chutney. For all those folks who like a little sour with their sweet this is a perfect go-to chutney. So here it is presenting Cranberries for the first time on my blog as Cranberry Chutney.
- 1-1/2 cups Cranberries (fresh or frozen)
- 1 cup or 1 bunch Cilantro, chopped
- ¼ cup onions, chopped
- 1 green chilli
- 4 tablespoon sugar
- lemon to taste ( I used approximately 2 tablespoons of lime juice)
- salt to taste
- Combine all ingredients in a food processor until the chutney is of the consistency you desire.