Cranberry chutney with Panch phoron
Easy cranberry chutney flavoured which can be had as a side in any meal or even with toast.
Recipe by Madhushree
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Servings: 6 people
- 200 gms dried cranberries since in Kolkata, we only get dried cranberries
- 240 ml apple juice
- 250 ml water
- 1 1/2 Tsp Butter
- 1 no Dry Red Chili
- 1 Tsp Panch Phoron
- 8 Tbsp Sugar
- 1 Pinch Salt
Roughly chop the cranberries, leave a few whole too.
In a heavy bottomed sauce pan, add the cranberries and the juice
Bring it to a boil. It takes about 5 minutes.
Then lower the heat and let the cranberries soften. Continue this for about 20 minutes while watching the stirring from time to time to prevent the cranberries from sticking to the bottom.
When they have become a bit mushy, add 150 ml of warm water, sugar and a pinch of salt.
Continue cooking in low heat for another 20 minutes or till the liquid becomes thick and syrupy while the cranberries have become soft and mushy. Add more sugar if you feel it is too sour.
Meanwhile, in a small skillet of a tadka pan, melt butter and add the dry red chili and panch phoron.
When the spices release aroma, tip the whole thing over the cranberries.
Add 100 ml of water to the skillet and pour the liquid over the chutney.
Give it all a good stir and a boil. Turn off the heat and let the chutney cool down before serving.
Panch Phoron is a typical Bengali tempering whole spice mix consisting of equal portion of nigella seeds (kala jeera), fennel seeds (saunf), black mustard seeds (sarson), cumin seeds (jeera) and little less than half the quantity of fenugreek seeds (methi). You can find the use of Panch phoran also here .
This chutney can also be made a week in advance and kept in the refrigerator.