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.