Fall is cranberry harvesting season. This is the time of the year we can find bags of fresh cranberry in the grocery store aisles. Fresh cranberries have a sour-tart flavor. They work as an excellent substitute for raw mangoes, tomatoes and tamarind in many Indian recipes. Last year, I posted the recipes for Instant Cranberry Pickle and Cranberry Tomato Rasam. I wanted to share few more interesting cranberry (Indian) recipes this year. I tried preparing popular Andhra Allam Pachadi/Ginger chutney by substituting tamarind with cranberries. It tasted delicious. The combination of cranberry and ginger was so tasty. Since it was my first trial, I had not taken any step by step pictures. I bought another bag of cranberries to prepare it again and post it with step by step pictures. Meanwhile, I was browsing through the Facebook posts and I stumbled upon Cranberry Ginger Thokku/ Cranberry Ginger Chutney recipe shared by Shubha Iyengar. It looked so good and what interested me is, chutney was made in Instant Pot. As I already knew that cranberry ginger combo tastes amazing , I immediately started making Shubha Iyengar’s Cranberry Ginger Chutney recipe in my Instant Pot. The result was amazing. It was so easy to prepare using instant Pot. I followed the procedure exactly but I reduced the quantity of spices and jaggery to suit my tastes. This sweet, spicy and tangy chutney makes a great accompaniment to Idlis, Dosas, Savory Pongal, Medu Vadas and especially Pesarattu/Moong dal Dosa/Moong sprouts Dosa
This is the time of the year enjoy this lip smacking Cranberry Ginger Pickle. Winter is (almost) here. It’s almost the end of Fall/Autumn. We will not find cranberries until next fall season. Stock up during the fall harvest so you will have plenty for your favorite cranberry recipes. This Cranberry Ginger Pickle is a must try, especially if you are a Chutney lover. The tartness of the fall harvest fruit is combined with the warmth of the wonderful winter spice and blended with roasted aromatic spices and jaggery. It is a delicious blend of flavors and ingredients!!!
Lets begin the process of making this spicy, sweet and tangy pickle.
Measuring cup used: 1 cup = 250ml
Fresh Cranberries – 340 g(3&1/2 cups)
Grated jaggery – 150 g(3/4 cup)
Grated fresh ginger – 1/4 cup
Red chilli powder – 1 Tbsp.
Paprika – 1 Tbsp.
Salt – 4&1/2 Tsp.
Turmeric powder – 1 Tsp.
Asafoetida powder- 1/2 Tsp.
Water – 3 Tbsp.
Ingredients for (Fenugreek & Mustard) powder
Fenugreek seeds – 3/4 Tsp.
Mustard seeds – 3/4 Tsp.
Ingredients for tempering/tadka
Oil – 3 Tbsp.
Urad dal split – 2 Tsp.
Mustard seeds – 1 Tsp.
Prepare Fenugreek and Mustard powder.
In a small pan, dry roast 3/4 Tsp. fenugreek seeds and 3/4 tsp. mustard seeds. Let them cool and powder them. Keep aside.
Have all the other ingredients ready to go before you start cooking. Cranberries should be red, plump and firm to the touch. Do not use cranberies that are shriveled and too soft to the touch. Rinse the cranberries and pat them dry with a paper towel. Grate the jaggery and fresh ginger.
Turn on the instant pot in ‘Saute’ mode. Just press the ‘Saute’ button. Add oil in the instant pot insert. Once the oil is hot(after few seconds), add mustard seeds and urad dal. After you hear the crackling sound of the mustard seeds, add asafoetida powder. Turn off the instant pot. Press’ Cancel’ button. Add water(3 Tbsp). Add cranberries. Make sure they cover the entire bottom layer of the Instant Pot insert.
Layer the rest of the ingredients one by one.
Grated ginger, grated jaggery, salt, turmeric powder, red chilli powder & paprika. Do not mix. (We do this to make sure that the spices do not touch the bottom of the Instant Pot insert and burn).
Close the lid. Make sure that the sealing ring in placed under the lid and the anti block shield under the lid is placed and pressed in its position correctly. Turn the steam releasing valve on top of the lid to the ‘Sealing’ position. Pressure cook in manual high pressure setting for 7 minutes. To do this, Hit ‘Manual’ button. The default pressure setting will be high. Do not change this. Press on minus ‘-‘ button and set it to 7 minutes. Once the 7 minutes have elapsed, the instant pot will beep and go into keep warm mode. The display will show “L0:00”.
After two minutes, release the pressure using controlled QPR/QR/Quick Pressure Release method. Release the steam manually by turning the steam releasing valve from sealing to the venting position. Do it slowly using a fork, spoon or tongs.
Instant pot has a indicator pin next to the steam releasing valve to indicate if the steam is released or not. The pin drops down when the steam is completely released. Open the lid when the pin drops down. Add the roasted fenugreek and mustard powder. Mash with a potato masher. Cook on ‘Saute’ mode for few seconds. Turn off the instant pot.
Transfer the prepared chutney into a dry, glass container. Let it cool completely. Store in an air tight glass container in the refrigerator. It will last for 2 months in the refrigerator.
This sweet, spicy and tart chutney is a great addition to your holiday breakfast table and perfect for holiday gifting.