sacramentospice.com » Chutney http://sacramentospice.com Thu, 20 Oct 2011 07:07:30 +0000 en hourly 1 http://wordpress.org/?v=3.0.1 Cranberry Chutney http://sacramentospice.com/cranberry-chutney http://sacramentospice.com/cranberry-chutney#comments Sun, 23 Nov 2008 12:58:00 +0000 shankari http://sacramentospice.com/random-musings/tis-the-season-cranberry-chutney-with-an-indian-kick

I had never tasted cranberries until two days ago. While I wonder how I could have missed it, I am happy that I atleast tried now. OK, I was not all adventurous to go buy some personally. This came as a part of our weekly produce from Farm Fresh to You. I tasted one, it was tart and I love tart. Here is the recipe of the chutney I made. We had it with Cumin Rice and even over bread.

Fresh Cranberries – 2.5 cups
Apple – 1 ( chopped into bite sized pieces)
Ginger – 1 T (finely MInced)
Green Chillies – 4 (finely chopped)
Water – 1/2 cup
Lemon Zest – 1/8th tsp
Lemon Juice- 1 T
Brown Sugar – 2/3 cup+ 2 tsp sugar ( I did this coz I needed it more sweeter)
Garam Masala – 1 tsp
Red Chilli powder – 1 tsp
Turmeric Cpower – 1 tsp
Salt to taste

This is the easy party, add all the ingredients to a pan and let it cook on medium high for about 10 minutes. It is fun to watch the cranberries pop. The chutney begins to thicken. You will know when it done, I promise! The house will be filled with the aroma of this chutney.

Happy Thanksgiving !!!!

]]> http://sacramentospice.com/cranberry-chutney/feed/ 14 Mango Chutney http://sacramentospice.com/mango-chutney http://sacramentospice.com/mango-chutney#comments Wed, 29 Aug 2007 04:55:00 +0000 shankari http://sacramentospice.com/random-musings/mango-chutney

The king of fruits, Mango is a welcome guest in our house be it green or yellow. I buy the green variety with the intention of making this chutney and always end up chopping them and eating them with salt and chilli powder. I braved the strong desire to eat it that way and made the chutney which can be eaten as is.
It is a great accompaniment to dosas,idli, rotis and bread.
This recipe again is from the cookbook by Shehzad Husain & Raft Fernandez
Unripe mango peeled and cubed – 4 cups
Vinegar – 4 tbsp
Chilli Flakes – 1/2 tsp ( I used a little more and the variety we use to top on pizzas)
Cloves – 6
Whole Black pepper – 6
Roasted Cumin seeds – 1 tsp
Sugar – 3/4 cup
Ginger – Finely sliced 2 inch long
Garlic- 2 cloves crushed
Salt to taste
  • Heat the vinegar and sugar in a saucepan along with all ingredients except mango,ginger and garlic.
  • Simmer on very low heat for about 7 minutes.
  • Add the mango,ginger and garlic and simmer until the mango is mushy and vinegar has evaporated.
  • Cool and store in a air tight container.

The recipe says leave it for a few days before serving. But I did not have the patience and started having it on the pretext of tasting it.

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