Cranberry chutney with Indian spices
Ingredients
- 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
Instructions
- 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.
Notes
Per serving:
- 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