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Cranberries are in season during the holidays and are used to make cranberry sauce for Thanksgiving. All the stores carry cranberries and I over-zealously bought a big bag for myself. I wanted to make some cranberry sauce for my Thanksgiving series and even found a recipe that I liked. But cranberry sauce is usually served with turkey and I was not sure which vegetarian dish goes well with cranberry sauce. So decided against making it. Now I had the whole bag staring at me from the fridge. So I froze half of the cranberries for later use (at least they...


2 cup

Total time

40 minutes


  • 2 cups cranberries
  • 2 tbsp chili powder (Red)
  • 1 ~ 2 tbsp Tamarind (- (adjust as per taste))
  • 1 tsp mustard (Ground)
  • to taste Salt
  • 2 tsp Mustard seeds
  • cloves - 3~4 cloves Garlic (finely minced)


  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.
  4. View the recipe instructions at Cook's Hideout

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