Tangerine Cranberry Chutney- Hot & Sweet

A simply delicious chutney that I can gaurantee will leave you licking your fingers and wanting more. A complete mix of sour, sweet and spice. That explains it all, isn't it ??

The recipe is adapted from Laxmi Hiremath's ' The Dance of Spices'...

I have made some changes to the original recipe. Will note the differences below.

The following is the way I made this chutney..

Ingredients

1 Small tangerine.

1 1/2 cup - fresh cranberries, stemmed and washed.

1 tsp - grated fresh ginger

3/4 cup - jaggery

Cardamom powder-made from seeds of 3 pods

Red Chilli powder - 1/2 tsp ( Reduce it if you want it less spicy )

Salt - to taste

1 inch stick - Cinnamon

Method

- Halve the tangerines crosswise without peeling, remove the seeds and cut into 1/2" wedges.

- In a heavy pan, combine the tangerines with the cranberries, ginger, jaggery, cardamom, cinnamon, chilli powder and salt. Bring to a gentle boil, reduce the heat to low & cook, sitrring regularly, until the jaggery dissolves and the tangerine rind is slightly softened, about 10 mins.

- The chutney is done when its thick and glossy & will be reduced in quantity.

Note :

- The original recipe calls for sugar, but I used jaggery instead.

- The original recipe has 1/4 cup of onions to be added and cooked along with other ingredients, but I didn't add the onions.

- Original recipe calls for 1/4 cup of chopped, toasted walnuts also, but I skipped them. If adding the walnuts, after the last step, stir in the walnuts.

For best flavour, allow the chutney to sit, covered at room temperature for a day before serving. You can store this in the fridge upto 2 weeks.

- Serve as a side with some kind of rice, or on bread or enjoy just by itself.

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