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