New Year Greetings And Cranberry Chutney (Pacchadi) ~ Tamalapaku

New Year Greetings And Cranberry Chutney (Pacchadi)

New year greetings to one and all. One more year has gone by.. In my part of the world, there are a few more hours to ring in the new year, but for others the celebrations are on or they have already stepped into 2011. Anyway no great celebrations on at our end. I am just taking a moment to make a note of all the positive things and the not so great things that have happened in this past year. All of us would have made lots of mistakes and learnt a lot from them. So lets get ready to make new mistakes and learn some more new things in the coming year!! Some make resolutions ~~and break them.~~. I personally don't believe in this 'resolution making' as it has become just a ritual with no great conviction. So the real conviction to do something positive has to happen when we fully willingly want to make a change. So Lets move forward with a positive attitude to make ourselves better!!

So here is something healthy to ring in the new year!!

After trying Cranberry Dal and Cranberry Pulihora, it is time for Cranberry Chutney. I find cranberries to be very adaptable to our Indian cuisine because of their tartness. I also appreciate the health benefits of these cuties which are widely discussed in depth here. Here is the recipe for cranberry chutney which we all enjoyed ..

Ingredients -

Cranberries 3 cups
Green Chillies 5-6
Coriander leaves chopped 3 Tbsp
Garlic cloves 2 (Optional)
Salt as needed
Sugar/Jaggery 1 tsp (Or as needed)
Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 2 tsp, Mustard seeds 1 tsp, Fenugreek seeds a pinch, Red Chillies 1-2, Hing couple pinches)

Method Of Preparation -

In a sauce pan, add oil and the rest of the seasoning. After the mustard seeds start to crackle and the dals are brown, add green chilies and washed cranberries.

After about 5-6 min the cranberries tend to become mushy and thats when is the right time time to add salt, sugar, coriander leaves and chopped garlic.

Switch off the flame and let the mixture cool. Make a coarse paste adding a little water if necessary upon cooling.

Adjust the taste and serve with hot rice and ghee.

Preparation Time 15 min
Makes 1 cup

Posted by Harini on Friday, December 31, 2010

categories: Chutneys And Powders, Cranberry, Fruits |

8 comments

Champa Says:

December 31, 2010 at 6:47 PM
Happy New Year to you too. Chutney looks good. I make it a bit differently using methi seeds. I came here to answer your question.
Here is the copy of it. Sorry if too long.
First of all, thanks for the feed back. Two things. This cake baked to more than 1" height in an 8" square pan. If you used an 8" round pan, there should be batter overflow or more than 2" tall cake with a hump in the middle. Second thing about the taste - some corn starch have some weird smell. It could be due to that. But since it didn't rise well, I feel the baking soda might have lost its rising ability. I doubt the corn starch to be the culprit for pungent taste, but can't understand how you managed to bake in 8" round pan and not get a better height. Hope this helps you in some way.
Suchitra Vaidyaram Says:

January 1, 2011 at 9:17 AM
Hey there, this looks fantastic! Loved the recipe.
Swathi Says:

January 1, 2011 at 4:25 PM
cranberry chutney looks delicious. nice recipe.
Wishing you and family a happy and prosperous 2011
Hayley Says:

January 2, 2011 at 4:31 AM
Cranberry Chutney looks tempting..colourful pics !happy new year
Treat and Trick Says:

January 2, 2011 at 12:16 PM
Love this yummy chutney. Wishing you and family a Happy & Prosperous New Year!
Priya Suresh Says:

January 2, 2011 at 1:31 PM
WIshing u a happy and prosperous new year..Marvellous looking chutney..
aipi Says:

January 2, 2011 at 5:20 PM
Have a great n prosperous 2011!!
Chutney looks fantastic..lovely red color!

US Masala
Unknown Says:

January 2, 2011 at 8:00 PM
Happy new year to you too dear. Love your chutney recipe and color of it.

Tamalapaku