This recipe provides instructions for making a cranberry chutney with Indian inspired ingredients. The chutney includes cranberries, red onion, garlic, dried red chili pieces, sesame seeds, jaggery (crushed cane sugar), and salt. The sesame seeds and skillet ingredients are roasted to develop flavor before being ground into a fine paste along with the jaggery, salt, and water. The resulting tart, pungent, hot, and sweet chutney pairs well with rice, chapatti, or bread.

1. Cranberry Chutney ~
India Inspired:

2. Ingredients for Cranberry
Chutney
(Makes about two cups)
Sesame seeds
Cranberries
Cranberries – 1 cup
Sesame seeds – ¼ cup
Red onion, cut pieces – about
a cup
Red onion Dried red chilli
Dried red chilli – about ¼ cup
pieces
Garlic, plump – about
two, chopped Jaggery
Jaggery, crushed – about Garlic
three tablespoons
Salt – ¾ teaspoon or to taste Salt

3. Heat a cast-iron skillet.
Add and toast sesame
seeds to fragrance.
Grind the roasted
seeds in a dry blender.

4. In the same skillet, add a Skillet Roasted ~
tablespoon of oil.
Add and roast to pale brown
the following: First start with
garlic, next dried red chilli
pieces, then onion and at the
end cranberries.
Continue roasting and when
cranberries start to become
soft, turn off the heat.
Let the contents of the skillet
cool.

5. Grind the sesame to fine
paste.
To it, add the skillet contents.
Also jaggery, salt and about
quarter cup of water.
Grind to fine consistency.

6. Remove to a cup.
Enjoy the chutney
with rice, chapatti or
bread. Cranberry Chutney with Sesame

7. Tart, pungent, hot and
sweet.
Little bit on the bitter end,
but nevertheless yum
when eaten with a stack
of freshly made chapattis
(Indian bread).
Trinity