Did you buy too many fresh cranberries for your holiday cooking? Every Christmas my mom makes her signature cheesecake with cranberry-citrus-pecan topping, and she always buys an extra bag of fresh cranberries just in case something goes awry with the first batch. We often turn those fresh cranberries into a South Indian cranberry “thokku,” which is basically a type of chutney. As you know, cranberries boast a rich, tart flavor and an equally rich burgundy color. Cranberries are often paired with something much sweeter to balance this tartness. In this recipe, fresh cranberries are stewed with tempered mustard seeds and classic South Indian flavors imparted by asafetida, red chilli, and brown sugar to coax the cranberries into salty, sugary, pungent, smoky goodness. What can you eat it with? If you also have leftover cheese and crackers, spread a generous amount on a cracker and top it with anything from camembert to cheddar. I especially love it on grilled cheese.

Fresh Cranberry Chutney (South Indian Cranberry ‘Thokku’)

Ingredients

• 1 package fresh cranberries (340g or 12oz package)
• 1 teaspoon mustard seeds
• 1/8 teaspoon of asafoetida
• 2 1/4 tsp salt
• 3/4 tsp chilli powder
• 5 1/2 tablespoons brown sugar
• 6 tablespoons oil

Preparation

1. Pulse fresh cranberries in food processor.
2. Heat oil in medium saucepan and then add mustard seeds.
3. When seeds start to pop, add asafoetida.
4. Add pulsed cranberries to the saucepan, and saute on medium heat for 2 minutes.
5. Add sugar, salt and chilli powder and mix well on low heat, for approximately 15 minutes, stirring constantly, or until completely cooked and the cranberry mixture is shiny and has a jam-like consistency.
6. Taste and adjust seasonings as desired.

Lasts 1 month in the fridge.

Got extra cranberries? Turn them into a wonderful chutney!

The picture of Christmas: fresh, whole cranberries

Pulse the whole cranberries in a food processor, which makes the cooking process easier

Pulse until it looks like this

After adding the spices and cooking down, the chutney should look like this