An Ayurvedic recipe to showcase this tart, astringent, and bitter berry!
You start with ~
1 pkg. cranberries, rinsed and picked over
1 teaspoon each of mustard seeds and fenugreek seeds*
1 teaspoon of turmeric
Cayenne and salt to taste
Some raw sweetener – be generous to balance the berry’s strong acrid taste. I use a few tablespoons of Jaggery**
Optional – A few curry leaves and 1/2 spoon of Hing***
* Mustard and fenugreek seeds add a crunch and bring a balance to the flavor of this chutney
*** Curry leaves or coriander leaves are valued for the trace minerals they add to food; they are good to eat but for those sensitive to their leafy taste, they can be discarded when eating. Hing or asafoetida is a tree sap used extensively in Asian cooking for its digestive properties and also to add that elusive Umami flavor! Both available at Asian Indian markets as well.
I start with heating about 2-3 tablespoons of any cooking oil in a heavy pan – sesame is typically used; you can use a light olive oil as well. When the oil is quite hot, add in the mustard and fenugreek seeds. Allow them to splutter for a few seconds. Add in the rinsed berries and all the seasonings. Add the sweetener and salt to taste. Cover and allow this chutney to cook and reduce on a medium to low heat – until all the berry liquid has been cooked down. You can stop at your desired consistency – I prefer a jam!
I hope you enjoy this seasonal treat at your Thanksgiving table!
Ayurveda 