Cranberries… wow.. the sweet tangy flavors, best to make sweet chutneys !!
Cranberries are a very good source of Vitamin C and is used to prepare delicious Tomato Cranberry Chutney. The tomato cranberry chutney is very healthy and is prepared using dried cranberries, tomatoes and jaggery. The chutney is best when served with Roghni Paratha. Enjoy the delicious Tomato Cranberry Chutney.
Recipe – Tomato Cranberry Chutney
10 minutes for preparation, 15 minutes for cooking
- 2 ripened tomatoes
- 15-16 dried cranberries
- 1 teaspoon fennel seeds
- 1/2 teaspoon onion seeds
- 50 grams jaggery
- 1/2 teaspoon salt
- 1 pinch black salt
- 1 teaspoon oil
- Chop the tomatoes into small pieces.
- Chop the dried cranberries into tiny pieces.
- Break the jaggery pieces into small pieces and soak them in water for 10 minutes.
- Chop the garlic into small pieces.
- Add oil to the pan and let heat. Now add the fennel seeds (saunf) and onion seeds (kalonji) to the pan and let them splutter.
- When spluttering is over add the chopped tomatoes and mix them well.
- When the tomatoes are nearly done add the chopped cranberries to the pan and let cook for another 4-5 minutes on low flame.
- Now add the soaked jaggery pieces along with the water in which it was soaked in the pan. Let cook until the jaggery melts.
- Once the jaggery melts mix the mixture well enough.
- Add 1/2 teaspoon salt to it and a pinch of black salt. Let cook for another 4-5 minutes on low flame.
You are now ready to serve Tomato Cranberry Chutney with hot Roghni Paratha. You can also preserve the tomato cranberry chutney for 3-4 days in a refrigerator.
The cranberries can be replaced by dates as well to give you a new chutney. The tomato date chutney can also be preserved for 3-4 days and can be served the same way as the tomato cranberry chutney.
Recipe By: Yogesh Singh
Image By: Yogesh Singh