Cranberry Chutney Recipe

Karounde ki Chatni
Cranberry Chutney
Submitted By: Taz


12 oz Cranberries (Karounde) - fresh preferred but can substitute frozen
5 Small Shallots (Gradana) - small chopped
1 clove Fresh Garlic (Leh-sun) - grated into a paste
¼ inch piece Fresh Ginger (Adrak) - grated into a paste
⅔ Cup Jaggery (Gur) - grated
¼ Cup Cider Vinegar (Jamun Sirka)
2 Tbs Cooking Oil - can use extra virgin, vegetable, canola, or peanut oil
½ tsp Kosher Salt (Namak)
½ tsp Fresh Ground Black Pepper (Kali Mirch)

  1. Heat oil in a medium skillet over medium-low heat
  2. Once oil is hot, add shallots and sauté until soft (apx 2 minutes) stirring occasionally
  3. Add remaining ingredients and bring to a simmer
  4. Allow to simmer (stirring occasionally) until cranberries pop (apx 10-12 minutes)
  5. Remove from heat and allow to cool to room temperature
  6. Serve

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