Hot and Sweet Cranberry Dates Chutney #CranberryWeek

Sweet chutney is almost served with any fried snacks like samosa or kachori. Also, it is part of Indian street food, Chaat. The delicious chutney is added in the making of bhel puri, dahi puri, vada pav.....for that matter, each and every chaat. Every year I look forward to the time when the cranberries hit the market. Grab a few bags and enjoy the ruby red tart delights in various recipes with numerous benefits. Like in the olden days, one should make the habit of including the seasonal fruits and veggies in the diet as they offer numerous benefits and are budget-friendly.

Usually, the sweet chutney is made with tamarind. To balance its sour taste, jaggery and dates are added along with some spices. I make the chutney with the cranberries during this season, as cranberries are a perfect substitute for tamarind. The chutney has a little red chilli (or cayenne) powder, but the heat won't be hitting you right away. It gives a mild kick. Very mild pepper powder like Kashmiri red chilli powder or paprika can be added if you prefer to keep it sweet but adds a nice colour and a tiny bit of heat. The dates give sweetness as well as a nice body to the sauce.

I am posting this recipe for #CranberryWeek, an online event hosted by a Facebook group. There are numerous recipes to cook cranberries and one has to narrow down to two or five choices to participate in the event. It might be hard to pick if you are a foodie...hahaha....I am participating in the event this year and picked to do this one for day 4 as my kids like this chutney which is not very spicy.

This chutney can be used as a sauce too. Also, this works great as a spread for burgers or wraps too. The sauce can be stored for a week or two refrigerated. I haven't stored beyond a week, as it empties real quick.

Ingredients

Makes about a cup

Cranberry - 1 cup

Dates - 12

Water - 2 cups

Jaggery powder - 5 tbsp

Cayenne - 1/2 tsp

Cumin - Coriander powder - 1/2 tsp

Salt - 1/8 tsp

Black salt - 1/8 tsp

Method

Heat the jaggery powder in 1/2 cup water to dissolve it. In a heavy-bottomed saucepot, add the dates, cranberries, and 1.5 cups water. Filter the jaggery water to clear impurities and add the pure jaggery water to the saucepot.

Bring it to a boil, and simmer for 10-12 minutes. You can hear the cranberries popping. Cool slightly. Blend to a smooth consistency.

Return to the saucepot and add the rest of the ingredients. Mix and simmer on a medium flame stirring now and then. Continue to cook till it reduces to about a cup.

Cool and refrigerate. Serve with samosa, or use as a sauce in subs or burgers.

Thursday Cranberry Recipes

Cranberry Orange Turnovers by A Kitchen Hoor's Adventures

Cranberry Gin Fizz by The Redhead Baker

Cranberry Jalapeno Brie Bites by Sweet Beginnings

Cranberry Meatball Appetizer by Our Good Life

Cranberry Orange Nutty Brownie Balls by The Freshman Cook

Hot and Sweet Cranberry dates Chutney by Magical Ingredients (You are here!)

Hot Spiced Cranberry Drink by Hezzi-D's Books and Cooks

Puff Pastry Cranberry Brie Bites by Our Crafty Mom

Cranberry Rosemary One Pan Chicken by Making Miracles

Tips

If you don't have jaggery, feel free to substitute with molasses or brown sugar.

Adjust the cayenne or dates accordingly if you want a spicier or sweeter chutney.

The consistency can be adjusted when reducing the sauce or chutney. If you want a thinner chutney like kind of pourable one, do not reduce too much. Shelf life may become limited but can be kept for a few days to a week refrigerated.