Cranberry Tomato chutney recipe - Indian style Cranberry tomato dip recipe - Chutney recipes - Dip recipes

I love Cranberry however the rest of my family doesn't so most of the time I don't use it in cooking. When I tasted this chutney at my cousin's place in US I loved the combo. It is an Indian version of dip / chutney. It tasted like tomatoes with a minor twist. I had this with paratha. This can be served with your Oats porridge or any type of porridge too. This can be served as side dish for curd rice, Sometime when I am hungry I have it with un toasted bread too.

Tomatoes - 3(finely chopped)
Cranberry - 1/2 cup (1/4 cup fresh, 1/4 cup dry)
Red chilli powder - 3/4 teaspoon to 1 teaspoon
Salt to taste
Turmeric powder - 1/2 teaspoon
Green chillies - 1 (finely chopped)
Onion - 1 (finely chopped)
Brown sugar - 1 teaspoon

For Tempering

Oil - 1 tablespoon
Onion seeds - 1/2 teaspoon
Cumin seeds - 1 teaspoon
Fenugreek seeds - 1/8 teaspoon
Fennel seeds - 1/2 teaspoon
Yellow mustard - 1/2 teaspoon

Heat oil in a pan and add all the ingredients under for tempering. Fry till mustard seeds crackle. Add onion and green chillies. Fry till transparent
Add Tomaotes and fry till mushy add Turmeric, Red chilli powders and salt. Mix well. Let it boil
Add sugar and cranberry and mix well. Continue to cook till desired consistency
Store it in air tight container and enjoy