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.