Cranberry in Chutneys – Part 4

Just cranberry

To see all of the culinary experiments related to cranberry, please click here.

Culinary experiments on procedure CP–15

In A Short Course in Culinary Experiments, the procedure CP-15 referred to the preparation of a chutney (called thokku) with tomatoes.  We modify that preparation with cranberry.  Of course, the palatability of tomatoes is much different from that of cranberries and thus, you should not get wildly optimistic about the outcome of this thokku.  In the event that you are a fan of cranberry taste, then this preparation will be the equivalent of cranberry-heaven for you.  This preparation will also be suitable for those who want to consume cranberries for medicinal reasons.  This chutney is so concentrated that consuming 1 or 2 teaspoons of this will be equal to drinking bottles of cranberry juice, for the same amount of cranberry nutrients.  Bonus for this chutney is that you will be spared of the added sweeteners present in the juice.

In the ebook, the scale of the preparation of CP-15 with tomatoes was 4 lbs.  Perhaps it will be prudent to try the preparation on a scaled down version, say, 1 lb.  If it turns out that this chutney is not suitable for your palate and none of your close relatives and/or friends also refuse to consume this chutney, then the material loss can be minimized, if you do the trail run with 1 lb of cranberries.

Suggested ratios of ingredients are as follows:

Cranberries – 1 lb

Mustard seeds – 1 teaspoons

Fenugreek – ¼ teaspoon

Turmeric – ¼ teaspoon

Chili powder – 1 teaspoon

Salt – to taste (approx. ¼ teaspoon)

Tamarind paste is left out of the list of ingredients for obvious reason.  Wash the cranberries well for step 1.  Step 2 & 3 are identical to that described for CP-15.  In step 3, you can hear the popping sound of cranberries for about 10 min., after which the lid from the cooking vessel (wok) can be removed.  This will allow the chutney to concentrate.  In 20 – 25 minutes (stir well), the water will evaporate off and the volume of the cranberry paste will shrink to about ¼ of the original volume.  In this preparation, I left out garlic from the list of ingredients.  I will update this post if there is a significant difference in taste, when garlic is added.  My intuitive guess is that there will not be much difference in taste for this chutney, when garlic is included.  When consumed in small quantities, this chutney will be a delight with rice or other staples.  If you are going to give this chutney to close friends/relatives, be prepared to give a brief lecture on the nutritional benefits of cranberry, extemporaneously.  It will also be wise to leave out this preparation, if your motive is to impress a romantic partner with your culinary skills.

To get the e-book of A Short Course in Culinary Experiments, click here for the Amazon Kindle Store.

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Posted in Chutneys & Pickles, Other Preparations, Unique Preparations

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