A sweet and tangy cranberry chutney recipe that's quick and easy to make. This instant cranberry pickle adds flavor to any Indian thali, combining fresh cranberries with a mix of spices and seasonings for a delicious condiment. Serve with paratha or dal rice.
1: Wash the cranberries.
2: Heat oil in a pan.
3: Add cumin seeds, fenugreek seeds, fennel seeds, nigella seeds, carom seeds, mustard seeds and asafetida and fry for seconds until aromatic.
4: Add cranberries and sauté on medium flame for a minute.
5: Add water, salt, turmeric, coriander powder and red chilli powder, mix it.
6: Cover and cook until cranberries soften.
7: Add jaggery and mix or cook until it melts.
8: Finally, add garam masala, chaat masala, black salt and mix everything well.
9: Serve the cranberry pickle with paratha or dal rice and enjoy.
