Chutney never gets bored. The tart and sweetness instantly arouse your appetite in a pot with a rich, jammy texture. For heavy meals, add 1-2 tablespoons of chutney to add the desired flavor punch to the platter. It is Padma Lakshmi that shows us how to add diversity to our Thanksgiving meals. She is here with a unique recipe for cooking cranberry chutneys and sauces. According to her, it’s important to put some tart on the Thanksgiving table. Otherwise, other foods can feel very heavy. “It’s good to enjoy some kind of taste,” she added.
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Padma Lakshmi, a best-selling author and TV host, often posts cooking recipes on Instagram. Going forward with this recipe, Padma Lakshmi revealed that she learned it from her great aunt Rose. Her guaranteed chutney has a unique Indian taste. Thanks to four different Indian spices added to the dish.
Padma Lakshmi used 24 ounces of cranberries in this recipe. She also used a quarter cup of canola oil. You can use grape seed oil or other neutral oils with a high smoke point. The recipe requires cayene or chili powder, 1/4 teaspoon fenugreek seeds, 1/2 teaspoon turmeric, and 1/2 teaspoon asafoetida. You also need salt and sugar to taste with water.
How to make cranberry chutney?
The recipe is very simple. Take a deep saucepan and heat over medium to high heat. Once the pan is heated, add canola or grape seed oil. Then add the cranberries to this pot. The cranberries begin to burst and their meat begins to ooze. This gives the chutney a muddy texture. Cover the pan and cook over medium heat for a while. Continue checking every 5 minutes to prevent the cranberries from sticking to the bottom of the pan. Now add salt to the cranberries. Mix well. Then add sugar and mix again. For spices, add Cayenne or Kashmir chili powder. If you feel the chutney is grabbing the bottom, add a glass of water. If you have cranberries that haven’t burst yet, grind them with a cooking spoon or behind a ladle. Continue cooking and simmer for 20 minutes.
Next, the fenugreek seeds are roasted and ground into powder. Add to chutney. Also add turmeric powder and asafoetida.
Please enjoy this sweet and sour taste.