6 Taste Cran Chutney

photo-23An 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

** Jaggery is an unrefined raw sugar, usually cane, available at Asian Indian markets

*** 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.

photo-24I 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!

Author: AyurJaya

Clinical Ayurveda Specialist

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