Cranberry Chutney

Time 4 sm chatpati chutney

You Need
1 packet of Cranberries
A spoon of Red Chili Powder
Half a tea-spoon of Methi Powder
Quarter tea-spoon of Turmeric Powder (haldi)
Half a spoon of Mustard Seeds
Salt to taste
4-5 spoons of Oil
Curry leaves (optional)


Wash the cranberries and set aside to dry.
In a saucepan, heat the oil.
Add the cranberries to the pan, stir and cover with a lid. Stir occassionally. Within minutes, the cranberries will turn mushy.
At this point, add the salt, haldi, chilli powder and methi powder. Stir, cover and cook for some more time till the cranberries have totally disintegrated and the oil has separated from the sides.
Crackle the mustard seeds in some oil with the curry leaves, in another pan, and pour over the chutney.
Since cranberries are very sour, you might want to taste the chutney and add more salt or chilli powder, according to taste.
Take the chutney off the stove and allow to cool in a dry container.