Being a versatile fruit, cranberry is used both for food as well as medicinal purposes. Native to North America, cranberry is cultivated for its tremendous applications. It has more antioxidants than many other fruits and vegetables. Rich in Vitamin C and salicylic acid.
Cranberry juice is a popular remedy for urinary tract infections. It is believed to have antitumor property too.
Other benefits of consuming cranberry is, preventing tooth decay and respiratory infections, strengthening of bone and muscle, reduces cold, prevents kidney stone development.
With these, it is also known to emulsify fat deposits and helps in weight loss and obesity.
Cranberry jam, juice, sauce, salsa, jelly, relish, syrup, pancakes, granola, smoothie, ketchup are some of the popular dishes one can make using cranberry.
Another recipe you can add to this list is cranberry chutney! Try this easy recipe in this cranberry season.
- Cranberry – 3 cups
- Urad daal – 2 tsp
- Cumin – ½ tsp
- Red chilli – 8
- Asafetida – A pinch
- Mustard – 1 tsp
- Curry leaves – 1 string
- Turmeric powder – ½ tsp
- Jaggery – One small lemon size or brown sugar -1/2 cup
- Salt – As per your taste
- Wash cranberry and transfer on a paper towel to remove excess water
- Heat 2 to 3 tsp oil in a deep pan and add red chilli, cumin and urad daal. Once all these items fried add cranberry and continue frying. Fry cranberry in the oil and allow it to cook – Cranberry cooks very fast (in less than 10 mins).
- In a blender/grinder, add above fried mix. Add jaggery, salt and asafetida and grind to a paste.
- Remove grinded chutney and taste. If needed add salt and jaggery or brown sugar. Cranberry is very sour. To remove sourness you need both salt and jaggery.
- Season chutney with mustard and curry leaves.
- After cooling, you can serve cranberry chutney as a side dish for rice item or with chapatti, roti or parata. One can apply it on bread toast. For longtime use store cranberry chutney in an airtight container.