Spicy, Tangy & Sweet Cranberry Chutney with a South Indian Twist

Name: Spicy, Tangy & Sweet Cranberry Chutney with a South Indian Twist
Total time: 25 min
Ingredients: 2 Cups Cranberries (Frozen or Dried); 2 Teaspoons Olive Oil (Extra Virgin); 1/2 Teaspoon Mustard Seeds; 1/2 Teaspoon Cumin Seeds; 1 Medium Dry Red Chili (Or to taste); 1 Sprig Curry Leaves; 1/2 Teaspoon Sea Salt (Or to taste); 1/2 Teaspoon Rasam Powder; 1/2 Teaspoon Turmeric Powder; 1 Teaspoon Jaggery (Grated to dissolve faster. Substitute with brown cane sugar); 1 Tablespoon Tamarind (Soaked and juiced. You can substitute with tamarind paste)

healthy-indian.com

Brimming with unique flavors, this colorful South Indian inspired cranberry chutney is sure to be a crowd-pleaser at your Thanksgiving feast

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Ingredients

2 Cups Cranberries (Frozen or Dried)
2 Teaspoons Olive Oil (Extra Virgin)
1/2 Teaspoon Mustard Seeds
1/2 Teaspoon Cumin Seeds
1 Medium Dry Red Chili (Or to taste)
1 Sprig Curry Leaves
1/2 Teaspoon Sea Salt (Or to taste)
1/2 Teaspoon Rasam Powder
1/2 Teaspoon Turmeric Powder
1 Teaspoon Jaggery (Grated to dissolve faster. Substitute with brown cane sugar)
1 Tablespoon Tamarind (Soaked and juiced. You can substitute with tamarind paste)