Cranberry Chutney Recipe
Karounde ki Chatni
Cranberry Chutney
Submitted By: Taz
Ingredients:
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)
Preparation:
- Heat oil in a medium skillet over medium-low heat
- Once oil is hot, add shallots and sauté until soft (apx 2 minutes) stirring occasionally
- Add remaining ingredients and bring to a simmer
- Allow to simmer (stirring occasionally) until cranberries pop (apx 10-12 minutes)
- Remove from heat and allow to cool to room temperature
- Serve
