My thanks to Junnoon Restaurant in Palo Alto, CA for sharing their original recipe for me to renovate. This chutney was served with black lentils and vegetarian keema. It’s likely you won’t have all these spices in your cupboard, but it’s worth it to visit an Indian foods store, like Ker Fresh San Diego, or to order the spices online using the links provided. I guarantee you will love the incredible, rich combination of flavors.
vegan, gluten-free, low-sodium, reduced-sugar diets
Cranberry chutney with Indian spices
- 12 ounces cranberries (whole)
- 3/4 cup agave syrup
- 1/2 tsp red chile powder
- 1/4 tsp sea salt (omit for low-sodium diets)
- 1/4 tsp rasam powder
- 1 tbsp tamarind paste no salt added
- 1/8 tsp asafoetida
- 3 curry leaves
- 2 chile peppers whole, dried, red
- 1 tsp mustard seeds
- 1 tbsp olive oil (extra virgin) ghee, butter, coconut oil
- In a large saucepan, mix ½ C. (115 ml) filtered water, cranberries, agave syrup, red chili powder, sea salt, rasam powder, and tamarind paste. Cook over medium-high heat until it starts boiling.
- Heat oil in a small sauté pan, then add asafoetida, curry leaves, dried red chilies, and mustard seeds and cook until they begin to pop. Add to the saucepan.
- Turn down the heat to a simmer and cook about 45 minutes.
- Mash, crush, or puree the sauce.
- Cool and serve chilled or at room temperature.
- 166 calories
- 1 g fat
- 0 g saturated fat
- 1 g monounsaturated fat
- 0 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 50 mg sodium
- 184 mg potassium
- 34 g carbohydrate
- 6 g fiber
- 21 g sugars
- 0 g protein
- 3 Weight Watchers Points Plus