Week #44- Thanksgiving special -Cranberry Chutney

Here in the US, Thanksgiving is a major holiday with tons of food and a big family gathering. Traditional food at this event is a huge turkey with stuffing and cranberry sauce. Cranberries are very sour berries which have to be cooked to be eaten. Since it is so sour, it makes for a very good pickle or chutney. So, here is my version of cranberry chutney with tons of garlic, green chillies and brown sugar!


Ingredients :
cranberries fresh or frozen- 3 lbs
1 cup- green chillies (medium heat)
1/2 cup- garlic peeled
1/2 cup- red chilli powder
salt- 3/4 cup or as needed
Brown sugar or jaggery- 1/2 cup
asafoetida- 1 teaspoon
gingelly oil- 2 cups
dry red chillies- 10

Method:
Add 2 tablespoons of oil in a pan. Add dry red chillies and after 1 min, add garlic, green chillies and cranberries. Add 1/2 cup of salt and cook on high flame for about 10 minutes. The cranberries will start to break down, get mushy and start to wither. Reduce to low flame and cook another 5-10 minutes. Switch off flame and let it cool. Grind the mixture in mixer and until well blended. Heat the same pan and add 1 cup of oil. Add the cranberry mixture, chilli powder and the brown sugar. Add remaining salt and cook them together for 10 minutes. Taste and adjust seasoning as needed. if cranberries are very sour, you can add some more brown sugar that will neutralize the sourness. Add asafoetida and finish off with some more oil on top. Enjoy with rice, bread or naan. This also makes a great Christmas gift when packed in a nice glass mason jar.