Cranberry Pachadi | Cranberry Chutney (Low Potassium Recipe)

I have loads of dried cranberries at home and I converted them to this sweet, spicy and tangy Cranberry Pachadi or Cranberry Thokku.

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In the past few weeks, I have been posting low-potassium recipes that I have tried to help a family member suffering from Chronic Kidney Disease (CKD). While the vegetables I can cook with are greatly limited, during my research I found that many berries are low on potassium and allowed in a renal diet. So I tried using them in various dishes.

One of the dishes that is quite a success was this Cranberry Pachadi. I made two versions of this Pachadi, one with tamarind and another where I used Amchur powder as a substitute for tamarind. Both versions are tangy, sweet, and spicy in equal measure and that makes this Cranberry Chutney an excellent accompaniment, especially for kidney friendly dishes like:

• Rava Dosa
• Rice Bhakri
• Neer Dosa

While this pachadi is relatively low on potassium, I would recommend that you make a truly low-potassium version by substituting tamarind pulp with Amchur Powder as mentioned in the recipe. When you use Amchur Powder, you will also find that the amount of salt you have to use reduces and that makes this a low sodium recipe as well.

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It is important to note that many brands use black salt to Amchur Powder to make it more tangy. However, this makes the Amchur powder high in minerals and salts such as potassium and sodium, which is avoidable for patients with kidney problems. The renal dietician at the hospital recommended that we buy the Everest brand of Amchur powder as it has no salt.

How to Make Cranberry Chutney

1. Making the Spice Powder
   1. Over low heat, dry roast 1/4 tsp fenugreek seeds till they start to change colour. If you over roast the fenugreek seeds, the pachadi will be bitter.
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   2. Transfer the fenugreek seeds to a plate to cool.
   3. Grind the roasted and cooled fenugreek seeds with 1/2 tsp mustard seeds to a fine powder.
2. Making the Cranberry Chutney
   1. Soak 1/2 cup dried cranberries in 1/2 cup warm water for 10 minutes. This is an optional step and just helps the dried cranberries soften a bit.
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   2. Add the soaked cranberries with the water it was soaked in to a pan or a kadhai.
   3. Now, cook the cranberries till they soften a bit and the water dries up a little.
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   4. Next, add 1 tsp tamarind paste (or 1 tsp Amchur Powder for a low-potassium version) and some salt. Mix well. When I add Amchur powder, I find that I do not need to add any salt. Please try this before adding salt.
   5. Finally, add the fenugreek + mustard powder and 1/2 tsp red chilli powder. Mix well.
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   6. Let the cooked cranberry mix cool a bit.
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   7. Then grind it to a smooth paste. You can even mash the mix with a heavy ladle and get a chunky chutney.
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3. Adding the Tempering (Optional)
   1. In a ladle, heat 1/2 tsp Oil.
   2. Add 1/4 tsp mustard seeds and wait till they splutter.
   3. Add 3 or 4 curry leaves and mix well.
   4. Add the tempering to the Cranberry Pachadi.
4. Serving Ideas
   1. Serve the Cranberry Pachadi as a side to Rice Bhakri, Roti or Dosas.

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Recipe for Cranberry Chutney | Cranberry Pachadi | Cranberry Thokku (With Low Potassium Variations)