I have tried several varieties of Cranberry Chutney but this one is my favorite. For a party, it works very well on a table of chutneys – Cranberry (hot pink), Pumpkin (yellow), Kotambari (green) Tomato (red) and Coconut (white).
1 cup cranberries.
3-4 green chillies (jalepenos work too)
½ cup cut coriander
1 large piece ginger (sliced)
3-4 pods garlic (optional)
jeera
Jaggery
Salt
Add oil to the pan. Season Jeera. And garlic and ginger and fry. Add cranberries, green chillies. Keep tossing on medium heat. Let it cook till cranberries get soft. Now add coriander, salt. Cover and simmer until mushy. After about 2-3 minutes add ½ cup water. Cover and cook some more (about 3-4 mins). Add jaggery at the very end and cook for another 2 minutes. Cool and grind to a smooth paste. Taste – if very sour add a little sugar.
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