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Cranberry Pachadi (Cranberry Chutney) Yum
Cranberry Pachadi (Cranberry Chutney)
Course condiments
Cuisine andhra
Prep Time
10 minutes

Cook Time
30 minutes
Servings
cup
Ingredients
  • 2 cups Cranberries
  • 2 tbsp Chili Powder Red
  • 1 ~ 2 tbsp Tamarind – (adjust as per taste)
  • 1 tsp Mustard Ground
  • to taste Salt
For Tempering:
  • 2 tsp Mustard seeds
  • Cloves – 3~4 cloves Garlic finely minced
Course condiments
Cuisine andhra
Prep Time 10 minutes
Cook Time 30 minutes
Servings
cup
Ingredients
  • 2 cups Cranberries
  • 2 tbsp Chili Powder Red
  • 1 ~ 2 tbsp Tamarind – (adjust as per taste)
  • 1 tsp Mustard Ground
  • to taste Salt
For Tempering:
  • 2 tsp Mustard seeds
  • Cloves – 3~4 cloves Garlic finely minced
Cranberry Pachadi (Cranberry Chutney)
Instructions
  1. Heat 2tbsp sesame (gingelly)/ peanut oil in a pan, add the cranberries and cook covered for 5~7 minutes or until the berries are cooked through and turn mushy.
  2. Add the tamarind pulp, red chili powder, salt and ground mustard. Cook for 5~6 minutes more, stirring constantly.
  3. Heat 2tbsp 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.
Recipe Notes

Linking this to Valli’s ‘Cooking from Cookbook Challenge: January — Week 2‘.

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