Cranberry Chutney | Cranberry Pachadi | Cranberry Thokku (with Low Potassium Options)
This Cranberry Chutney is tangy, sweet, and slightly spicy; all at the same time. It makes for a a wonderful accompaniment for dosas and tastes great with bread as well. This version of Cranberry Pachadi is naturally low-potassium and you can make it even more low-potassium by substituting Tamarind Pulp with Amchur Powder.
Ingredients
- 1/2 Cup Dried Cranberries (~60 gms)
- 1 tsp Tamarind Pulp (Replace with 1 tsp Amchur for Low Potassium Version)
- 1/2 tsp Mustard Seeds
- 1/4 tsp Fenugreek Seeds
- 1/2 tsp Red Chilli Powder
- Salt to Taste
For Tempering (Optional)
- 1/2 tsp Oil
- 1/4 tsp Mustard Seeds
- A Few Curry Leaves
Instructions
Making the Spice Powder
- Over low heat, dry roast 1/4 tsp fenugreek seeds till they start to change colour.
- Let the fenugreek seeds cool a bit.
- Grind the roasted fenugreek seeds with 1/2 tsp mustard seeds to a fine powder.
Making the Cranberry Chutney
- Soak 1/2 cup dried cranberries in 1/2 cup warm water for 10 minutes.
- Add the soaked cranberries with the water it was soaked in to a pan, and cook till the cranberries soften a bit and the water dries up a little.
- Add 1 tsp tamarind paste (or 1 tsp Amchur Powder for a low-potassium version) and some salt. Mix well.
- Add the fenugreek+mustard powder and 1/2 tsp red chilli powder. Mix well.
- Let the mix cool a bit and grind to a smooth paste. You can even mash the mix with a heavy ladle and get a chunky chutney.
Add Tempering (Optional)
- In a ladle, heat 1/2 tsp Oil.
- Add 1/4 tsp mustard seeds and wait till they splutter.
- Add 3 or 4 curry leaves and mix well.
- Add the tempering to the Cranberry Pachadi.
Serving Ideas
- Serve the Cranberry Pachadi as a side to Rice Bhakri, Roti or Dosas.
Nutrition
Calories: 60 kcalCarbohydrates: 14 gProtein: 1 gFat: 1 gSaturated Fat: 1 gTrans Fat: 1 gSodium: 151 mgPotassium: 28 mgFiber: 1 gSugar: 11 gVitamin A: 103 IUVitamin C: 15 mgCalcium: 9 mgIron: 1 mg