Since it is close to the Holidays I decided to go ahead and try the cranberry chutney to add a kick to my hoilday meal. The sweet, tangy and slightly spicy taste of the chutney is perfectly paired with the traditional roast turkey, mashed potatoes and stuffings. I planned ahead and made enough to use with the turkey leftovers in sandwiches or a bake or to make a simple Indian meal a really special one. To tell you the truth I even enjoy this chutney on it's own! - Mona


Ingredients:

Core Ingredients and Flavoring-
1/4 cup grated fresh ginger

Other Ingredients-
1 lb. fresh cranberry
1 tbsp oil
2 tbsp Panch phoran spices 
1 tsp salt
1 cup sugar
1 tsp red chili powder (or to taste)

Directions:

Heat oil and fry panch phoran till they start to splutter. 

Add all other ingredients, and cook 15-20 minutes on medium heat, stirring frequently, till syrup thickens and cranberry have softened/disintegrated. 

Add water if it starts to stick. Let cool and enjoy!