Authentic Indian Cranberry Chutney (Launji)
This laungi style Cranberry Chutney, is lipsmackindekicious with its sweet, tangy & spiced flavors. Ready in just 15 minutes, and goes with everything. This is a quick way to elevate any spread.
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Servings:
servingsCalories:
19kcal
Ingredients
- 2 cups fresh or frozen cranberries or 12 oz bag
- 2 tablespoon oil neutral or ghee
- 1 teaspoon fennel seeds saunf
- ½ teaspoon mustard seeds rai
- ¼ teaspoon nigella seeds (kalonji)
- ¼ teaspoon fenugreek seeds methi
- 1 teaspoon grated ginger optional
- 1 –2 whole red chilies
- ½ –¾ cup jaggery or sugar adjust to taste
- ½ –1 teaspoon red chili powder
- ½ –¾ teaspoon salt
- ½ cup water
Instructions
- Heat oil in a pan on medium, then add fennel, mustard, nigella, and fenugreek seeds & let them sizzle and become fragrant.
- Add the optional ginger and green chilies , sauté for a minute until aromatic.
- Tip in the cranberries and water, then stir so they’re coated in the spiced oil.
- Add red chili powder, salt, and sugar or jaggery & mix well.
- Let the mixture simmer on medium-low, stirring occasionally, until most berries have burst and the chutney thickens, about 10–12 minutes.
- Lightly mash with the back of a spoon if you like it smoother, or I leave some cranberries whole for texture.
- Taste and adjust: add more sugar if too tart, more chili for heat, or a splash of water if it gets too thick.
- Cool completely, transfer to a clean jar, and refrigerate; it thickens more as it cools and stays good for a couple months if stored in an air tight container.
Nutrition
Serving: 1g | Calories: 19kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 16mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 0.1mg
