Monday, December 9, 2013

Cranberry-coconut chutney

I love cranberries , those tangy ones are good for everything i make . cooked with lentils or with brown sugar its versatile taste just goes well with everything.

you can prepare a variety of dishes with this ,this also adds good color to your dish.

This is perfect season to dish out those little Berries that are star of thanksgiving.

Stock them up now. String them is easy ,just keep them in a cover and put in your freezer. Use them as needed thru out the year!!


here is a simple chutney with cranberries. In fact this recipe is traditional South Indian coconut chutney ,just replaced tamarind with cranberries.



8 oz or 1 cup fresh Cranberries
2 tbsp oil
1/2 cup coconut pieces or grated . (you can use thawed frozen coconut,but fresh ones will taste best)
1/8 tsp turmeric
a pinch of hing / asafoetida
1 tsp black mustard seeds
1/4 tsp fenugreek / methi seeds
1tsp urad dal
8-10 red chillies  (number of chillies depends on hotness of the chillies and  also how much you can handle)
salt


Tampering

1 tsp oil
1/2 tsp mustard seeds
1 red chillie
a handful of curry leaves


How it’s done:

in a small pan, heat oil, and add mustard, fenugreek, coriander seeds, urad dal, red chillies and saute them till you get nice aroma.

add asafoetida and turmeric to it.

In a mixer grinder , grind all the spices which you fried till you get see coarse powder 

add salt, cranberries and coconut and grind well. Add little water if necessary.


Tampering:
heat oil ,add mustard seeds ,redchillie pieces. when mustard seeds crackle add curry leaves. pour this to grinded paste


this goes well with rice /dosa/or spread on  flat bread.
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