This is a quick chutney that will not spoil for up to 6 weeks Goes well with dosa, idli, yogurt rice or chapathi.
Oil: 6 tbsp
Cranberries: 16 oz bag
Mustard Seeds: 1 tbsp
Chilli Power: 2 tbsp
Turmeric: 1 tsp
Asafoetida: 1 tsp
Curry leaves: few
Salt: as required
Heat oil in a pan on medium heat. Once oil is hot, add mustard seeds once that splutters add asafetida, then add chilli powder and curry leaves.
To above add cranberries, mix well. Add turmeric and salt to this and mix well.
Cover and cook mixture for 10 minutes, cranberries will become soft and mushy.
Cook uncovered for another 5 minutes till oil separates from the mixture.
Store in airtight container like pickle.