5 minutes, that’s all it takes to make this delicious chutney!
Since cranberries are in season, it’s a perfect time to make this sweet tangy chutney/dip. Recently I bought a pack of cranberries to make a spicy cranberry pickle. There were leftover cranberries. I was thinking of how to use this tangy fruit and my love of chutney popped up…lol. I have prepared so many varieties of chutney I always say, give me any fruit and I will figure out how to make chutney using it.
Chutney is a condiment served with all the meals and with many dishes. It is like a dip. This chutney requires only few ingredients. Since cranberries are slightly sour, I decided to make sweet and sour chutney. Believe me it turned out one of the most delicious chutney I have made!!! The colour was beautiful bright pink. You can serve this chutney with samosa, spring rolls, fritter (pakoda), etc.
Preparation Time: 5 minutes
Cooking Time: 0 minutes
Fresh cranberries – 1 cup
Cumin powder – 1 tsp
Sugar – 2 tsp or more
Small pinch of salt
1. In a blender/mixer, add all ingredients with slight water and make smooth paste. If you wish, you can also add olive oil.
2. Chutney is now ready. Store in a glass bottle and put in the refrigerator immediately so it doesn’t change the colour. You can store it for 1-2 months in a deep freezer. Use the small container or baby food bottles to store, and remove one bottle at a time to use.
You can serve this chutney/dip with anything and everything. Spread on toasted bread or bagel or serve as a dip with any appetizer.
Please do leave a comment or let me know if you have any questions regarding this dip.
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