Spiced cranberry apple chutney
A lip smacking sweet, tangy and deliciously spiced, versatile cranberry and apple chutney that pairs well along with roasts, toasts, crackers, Indian snacks etc. This vegan, quick and easy recipe is a must try this winter.
Equipment
- Sauce pan
Ingredients
- 300 g fresh cranberries
- 200 g apples roughly chopped
- 1 inch cinnamon
- 2 dried red chilis
- 1 star anise
- 1 black cardamom
- 1 tbsp panch phoron*
- 2 tbsp oil
- ½ cup jaggery grated/roughly chopped
- 1 tsp salt
- 1 tbsp bhaja moshla**
Instructions
- Heat the oil and add the paanch phoron, star anise, cinnanmon, black cardamom and dried chilis. Once the mustard in the paanch phoron splutters and the spices become fragrant throw in the cranberries and apples
- Stir them in well with the whole spices and add the salt and ½ cup water. Cover and simmer for 10-12 minutes or until the apples and cranberries break down
- Add the jaggery and mix well. Cook uncovered until the jaggery has melted and mixed in well with the fruits. Remove from heat once the fruits and jaggery become one homogenous mixture and is no more watery
- Sprinkle the bhaja moshala and give your spices cranberry and apple chutney a good mix and serve with your favourite snacks, over toasts, along with roasts, on crackers etc. Enjoy!
Notes
- *Paanch phoron is a mix of equal parts cumin seeds, fennel seeds, fenugreek seeds, mustard seeds and nigella seeds. You will need only need a tbsp of this mix for this recipe
- **To make the bhaja moshla for this recipe, dry roast 4-5 dried red chilis and a tbsp cumin seeds, until fragrant. Remove from flame and once it comes to room temperature, grind it to a coarse powder
- You can replace jaggery with sweetener of choice. Also, you can increase or decrease the amount of it as per taste
- g - grams
- tsp - teaspoon
- tbsp - tablespoon
- 1 cup = 250 millilitres