Cranberry Chutney using jaggery
Ingredients
250 gm Fresh Cranberries 2 cups / 250 gms
50 gm Ginger 1/3 cup / 50 gms Grated or finely chopped
12 gm Green Thai chilies or Serrano peppers 2 tbsp / 12 gms finely chopped
40 gm Walnuts 1/3 cup/ 40 gms finely chopped
50 gm "Jaggery"
1 tbsp Oil
1/2 cup Water
Spices:
1/8 tsp Asafetida Hing
1 tsp Mustard seeds
1 tsp Salt 1 tsp/ adjust as per taste
1/2 tsp Turmeric powder ½ tsp
1 tsp Cayenne pepper 1 tsp/ adjust as per your spice level.
Instructions
Start the instant pot on SAUTE mode and heat oil in it.
Add asafoetida and mustard seeds and let the seeds splutter.
Then add green chili and ginger. Saute for 30 seconds.
Add finely chopped walnuts and stir the whole mixture.
After that add cranberries and all the spices.
Give it a good stir to mix all the spices.
Add half cup water and close the instant pot lid.
Press CANCEL and close the instant pot lid with vent in sealing position.
Press MANUAL or PRESSURE COOK mode for 0 minutes and let the pressure release naturally(NR).
When float valves pops down, open the lid and crush cranberries with the back of spatula.
After crushing and mixing, add grated jaggery.
Stir and let it simmer on saute mode, at low heat setting until the jaggery is fully melted and mixed.
Turn off IP and let the cranberry mixture cool down to lukewarm temperature.
Transfer the mixture to a blender jar and blend it.
Transfer into a serving bowl and add a tempering of mustard seeds and curry leaves from top for additional flavor.
MSS Organic Farms:
Please visit our website
http://www.organicjaggery.shop
Please visit our recipe channel
https://www.facebook.com/vaagmeefoods
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hello@organicjaggery.shop
Ingredients
250 gm Fresh Cranberries 2 cups / 250 gms
50 gm Ginger 1/3 cup / 50 gms Grated or finely chopped
12 gm Green Thai chilies or Serrano peppers 2 tbsp / 12 gms finely chopped
40 gm Walnuts 1/3 cup/ 40 gms finely chopped
50 gm "Jaggery"
1 tbsp Oil
1/2 cup Water
Spices:
1/8 tsp Asafetida Hing
1 tsp Mustard seeds
1 tsp Salt 1 tsp/ adjust as per taste
1/2 tsp Turmeric powder ½ tsp
1 tsp Cayenne pepper 1 tsp/ adjust as per your spice level.
Instructions
Start the instant pot on SAUTE mode and heat oil in it.
Add asafoetida and mustard seeds and let the seeds splutter.
Then add green chili and ginger. Saute for 30 seconds.
Add finely chopped walnuts and stir the whole mixture.
After that add cranberries and all the spices.
Give it a good stir to mix all the spices.
Add half cup water and close the instant pot lid.
Press CANCEL and close the instant pot lid with vent in sealing position.
Press MANUAL or PRESSURE COOK mode for 0 minutes and let the pressure release naturally(NR).
When float valves pops down, open the lid and crush cranberries with the back of spatula.
After crushing and mixing, add grated jaggery.
Stir and let it simmer on saute mode, at low heat setting until the jaggery is fully melted and mixed.
Turn off IP and let the cranberry mixture cool down to lukewarm temperature.
Transfer the mixture to a blender jar and blend it.
Transfer into a serving bowl and add a tempering of mustard seeds and curry leaves from top for additional flavor.
MSS Organic Farms:
Please visit our website
http://www.organicjaggery.shop
Please visit our recipe channel
https://www.facebook.com/vaagmeefoods
Please visit our insta page
https://www.instagram.com/vaagmeefoods/
Please join in our telegram
https://t.me/organicjaggery
hello@organicjaggery.shop
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