Spicy Cranberry chutney

Cranberry remains one of the indispensable ingredients to American holidays. Could you think a Thanksgiving menu without the cranberry sauce? The small red berry not only brings the bright red hue for holiday dinner table. The berry has a sharp tart flavor cannot be enjoyed right away :) unless, you are willing to enjoy the flavor!
The well know medicinal benefit, the cranberry juice keeps away from the urinal track infection and prevent oral infections. Some other studies are on the way to be proven yet, the benefit of anti-cancer- prevent formation of kidney stones, lower cholesterol, etc...
When buying the fresh cranberry, choose the deeper red color, ripen one has the most antioxidants, well we get in sealed packet as far I know in US, so choose ur most red berry packet!
Cranberry chutney is a chunky sauce served with turkey! But to balance the tart flavor, Sugar/honey are added so would be the basic sauce recipe.
The basic cranberry chutney has been modified to suit our taste buds. As we don’t eat the big bird on that day, this chutney can be transformed as an excellent Hors d’oeuvre without much labor work for this holiday season!

Spicy Cranberry chutney

Ingredients:

Fresh Cranberry: 2 cups

Fresh Fresno Red chillies : 3 num or can use dry red chillies or even Red chilli powder (1 tsp)

Golden raisins: 3 tbsp

Brown sugar: 3 tbsp ( for very sweet chutney increase or if u try to reduce it is very tart and spicy)

Cumin powder: 1 tsp

Salt: 1tsp 

Seasoning:

Olive oil: 1 tsp

Mustard seed: 1 tsp

Cumin seed: 1 tsp

Method:

Add some water in raisins and microwave few seconds.(just to plump the dry fruit)

Rinse the cranberry and chilli. Pulse slightly in a blender.

Heat the oil, add the mustard and cumin seeds. Once they sart to crack , add the pulsed cranberry and chilli mixture,brown sugar, salt & raisins. (If you want to serve with meat , add 1/2 cup of water)

Cook for 5 to 7 minutes in medium heat, sprinkle the cumin powder and switch off.

Let it cool before storing. The chutney can be prepared ahead and stored in fridge. 

I would love the chutney to be served like this:

An Indian way of serving this chutney: for bread toast, idli, dosa, roti and even yum with curd rice.

The chutney will be going to these following events.

1. This traditional American Holiday chutney wouldn't be perfect for DK's event : AWED-American.

2. As Suganya allowed sugar for her Vegan ventures-round 2, I am sending this chutney.

3. The cooking time is just 7 to 8 minutes , the appetizer idea and chutney goes to Sunday snack-fix it hosted by Pallavi

4. Is there people celebrating without turkey a Thanksgiving, yes, of course look at this event Vegetarian Thanksgiving by Mansi

Have a great weekend!