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    Home » Amma » Cranberry Pachadi

    Spicy Cranberry Chutney Recipe using Fresh Cranberries

    Published: Nov 10, 2021 by Pavani · Leave a Comment

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    Cranberry pachadi is a spicy, tangy and delicious South Indian style chutney. A perfect side to serve with rice or roti.

    I make this quite often with fresh cranberries when they are in season. An easy to make condiment that will last for at least 10 days in the fridge.

    White bowl with cranberry pachadi

    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
    • Expert Tips
    • You might also like
    • Recipe Card

    About the Recipe

    Cranberries are in season during the holidays and are used to make cranberry sauce for Thanksgiving. All the stores carry cranberries and I always end up with a big bag. This cranberry pachadi is my favorite Indian recipe to make with fresh cranberries.

    Cranberries have a slightly bittery-tangy taste and they lend beautifully to this tangy-spicy chutney. I add a little bit of tamarind to balance that out.

    The chutney is easy to make and turns out tasty. It is great to serve with plain rice, idli, dosa, upma, curd rice or just about anything that is mild and needs some spice.

    The recipe is from our neighbor in India. Her daughter lives in US and she made this chutney and brought it over to her mother. I got to taste it while I was in India and noted the recipe down.

    White bowl with chutney

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Here are the ingredients you need to make this spicy cranberry pachadi:

    • Cranberries - either fresh or frozen will work in the recipe
    • Red chili powder - I use less spicy Kashmiri chili powder, but you can use paprika or cayenne pepper.
    • Ground mustard seeds - dry roast mustard seeds until toasty and grind to a powder.
    • Tamarind paste
    • Salt
    • Oil - I prefer using gingelly/ sesame or peanut oil for the traditional taste. But any light flavor oil will also work.
    • Mustard seeds
    • Garlic cloves
    Ingredients needed - details in recipe card

    Instructions

    Here is how to make this easy pachadi with cranberries:

    Heat oil in a pan, add the cranberries and cook covered for 5~7 minutes or until the berries are cooked through and turn mushy.

    Add the tamarind pulp, red chili powder, salt and ground mustard. Cook for 5~6 minutes more, stirring constantly.

    Step by step photos of making of chutney

    Heat oil in a small saucepan, add mustard seeds and once the seeds start to splutter, add the garlic and turn off the heat.

    Pour the tempering over the chutney. Serve with rice, idli or dosa or upma.

    Adding tempering to chutney
    White bowl with spicy cranberry pachadi

    Expert Tips

    • Either fresh or frozen cranberries can be used to make this pachadi.
    • Use gingelly or peanut oil for the traditional South Indian flavor. Or use any light flavored oil like canola or vegetable.
    • Adjust the amount of chili powder, tamarind paste and salt in the recipe to suit your taste preference.
    • Store leftover chutney in an airtight container for up to 10 days in the fridge.
    • Make sure to use clean dry spoon every time you serve the chutney.

    You might also like

    Here are a few more cranberry recipes that you might like:

    • Cranberry Pulihora
    • Eggless Almond Cranberry Biscotti Recipe
    • Cranberry-Pistachio Cream Scones
    • Warm brussels sprouts salad
      Warm Brussel Sprout Salad with Millet
    White bowl with chutney

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    Top view of a white bowl with cranberry pachadi

    Cranberry Pachadi

    Spicy, tangy and delicious chutney made with fresh cranberries. This South Indian pachadi is great to serve with rice or roti.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 10 minutes mins
    Cook Time: 30 minutes mins
    Total Time: 40 minutes mins
    Course: Chutney, condiments, Side Dish
    Cuisine: andhra, south indian
    Servings: 20 servings

    Ingredients

    • 1 tablespoon Oil*
    • 2 cups Cranberries, washed and drained
    • 2 tablespoons Red Chili powder
    • 1~2 tablespoon Tamarind paste (adjust as per taste)
    • 1 teaspoon Ground Mustard
    • To Taste Salt

    For Tempering:

    • 2 tablespoons Sesame (gingelly)/ Peanut Oil
    • 1½ teaspoons Mustard Seeds
    • 3~4 Garlic cloves, finely minced
    Get Recipe Ingredients

    Instructions

    • Heat oil in a pan, add the cranberries and cook covered for 5~7 minutes or until the berries are cooked through and turn mushy.
      Add the tamarind pulp, red chili powder, salt and ground mustard. Cook for 5~6 minutes more, stirring constantly.
    • Heat oil in a small saucepan, add mustard seeds and once the seeds start to splutter, add the garlic and turn off the heat.
      Pour the tempering over the chutney. Serve with rice, idli or dosa or upma.

    Notes

    • Either fresh or frozen cranberries can be used to make this pachadi.
    • Use gingelly or peanut oil for the traditional South Indian flavor. Or use any light flavored oil like canola or vegetable.
    • Adjust the amount of chili powder, tamarind paste and salt in the recipe to suit your taste preference.
    • Store leftover chutney in an airtight container for up to 10 days in the fridge.
    • Make sure to use clean dry spoon every time you serve the chutney.

    Nutrition

    Serving: 2teaspoons | Calories: 58kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 17mg | Potassium: 107mg | Fiber: 1g | Sugar: 6g | Vitamin A: 247IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. Global Tastes & Travels Inc.

      January 11, 2015 at 1:05 am

      fresh cranberries are so bitter I can only tolerate with sugar. This must be quite a tangy chutney

      Reply
    2. Global Tastes & Travels Inc.

      January 11, 2015 at 1:05 am

      fresh cranberries are so bitter I can only tolerate with sugar. This must be quite a tangy chutney

      Reply
    3. Sapana Behl

      January 13, 2015 at 7:05 pm

      Very interesting pachadi , looks so colorful.

      Reply
    4. Srivalli

      February 18, 2015 at 8:13 am

      Wow love that bright red colour Pavani..what a twist!

      Reply

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    13 shares