MASALA MANGO MANTRA is a canadian blog uniting artists, designs, decor, fashion, food from around the globe and that which is beautiful and sometimes Indian inspired by design

Monday, October 7, 2013

Tomato and Cranberrry Chutney

For Indians, the chutney is an integral part of a meal.  In keeping with the Navarathri festive mood, and of course the Fall season, I decided to make some tomato chutney. This time around I tried something different. Instead of using dates, I used cranberries. A bit more on the tangy side. I hope you will try and let me know how you liked it.

So here goes:

Tomato and Cranberry Chutney:


6 Plump round tomatoes
Fresh cranberries -  1 and a 1/2 cup
Jaggery - 1/4 cup - you can add more if you like it sweeter
Salt to taste
Cumin seeds - 1 tsp
Kalonji /onion seeds - 1 tsp
Mustard seeds - 1 tsp
Dried red chillies - 2
Turmeric powder - 1/4 tsp
Oil - For tempering - I used about 1 tbsp

The How to:

Wash the cranberries and set aside. Wash and dice the tomatoes. Set aside.

In a large saucepan, add oil. Add the cumin seeds, onion seeds, mustard seeds, dried red chillies and turmeric powder. Stir. When the mustard seeds pop, add tomatoes. Let the tomatoes become pulpy. You can cover the saucepan and let it simmer. When the tomatoes look all mushed up, add the jaggery and stir. Now add the cranberries and salt. Let is simmer for sometime. When the cranberries crack, the chutney is done. Let it cool.

Serve chilled or warm with rotis or rice and dal.

Let me know if you tried this recipe.

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