Sunday, November 27, 2011

Spicy Cranberry Chutney in Mustard oil - flavored with Ginger and Rosemary.

Cranberries, unique American berries are promoted as super fruit because of antioxidant properties which may help prevent urinary track infections. During thanksgiving time I had picked up  one fresh cranberry / Bounce berry  packet from grocery store, this was my first  time  to cook with fresh cranberries. I prepared  spicy cranberry chutney in mustard oil with generous use of fresh ginger and pot grown rosemary. Chutney was spicy, tangy. Fusion of mustard oil, rosemary and ginger  infused  pleasant aroma in cranberry chutney.

Ingredients :-
  • 1.5 Cup fresh Cranberries
  • Ginger - 4 inch long piece coarsely crushed (yield -3/4 cup)
  • 3-4 Garlic cloves
  • 5-6 green chilies
  • 1 Tb.spoon heaped - Fresh rosemary leaves
  • 1 T.spoon heaped - Brown sugar
  • 1/2 T.spoon salt
  • 2 Tb.spoon mustard oil
Method for preparing spicy Cranberry Chutney :-
  1. Pick vibrant, plump cranberries, wash and pat dry. Cut each cranberry into half or place cranberries in a zip lock bag , gently stroke with hammer/pestle, you just need to lightly crack/pound  each cranberry. ( I suggested cutting/ pounding Cranberries to avoid popping  in the cooking process) If you want to enjoy the fun of seeing cranberries popping then  avoid cutting/pounding but  stay safe as cranberries pop/splatter while cooking.
  2. Combine green chilies, garlic, ginger and crush to a coarse mixture. Keep it aside.
  3. In a small size saute pan heat 1 tablespoon mustard oil. Add  half tablespoon Rosemary leaves - sizzle for 20 seconds. Drop cranberries,  increase  the heat to high  and stir fry for 2 minutes. Add 1/2 teaspoon salt  and 1 heaped teaspoon brown sugar. Reduce heat to medium - cook  uncovered for about 10-12  minutes, stirring occasionally, while sauteing press cranberries with back of the spoon and bring chunky texture. Check picture below to see the texture and consistency of cranberry mixture. After it turns into  thick mass remove pan from heat and keep it aside.
  4. Heat another small saute pan with 1 tablespoon mustard oil, to that add remaining half tablespoon rosemary leaves, sizzle for 20 seconds. Quickly add crushed coarse mixture of ginger+garlic+green chilies, mix and saute by frequently stirring, until mixture emits wonderful ginger+rosemary aroma, about 4-5 minutes on medium low heat.
  5. Combine both mixtures in the first pan, saute for 2-3 minutes over low heat. Enjoy ginger infused cranberry chutney with meals or use it as spread in sandwiches also you can use this chutney in soups, curries, stir fries to bring sourness.
I used rosemary leaves without chopping but later realized that I should have finely chopped to avoid rough texture of  leaves while eating. Salt and brown sugar quantity can be increased to suit to your taste.

Stir fried cranberries in mustard oil (L) and 
sauteed ginger, garlic, green chilies and rosemary (R)

Cranberry / bounce berry Chutney with Indian twist.

Spicy Cranberry and Ginger chutney.
Cranberry Chutney in Mustard oil

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