Cranberry-Apple Chutney: Ayurvedic Thanksgiving

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2 punnets organic cranberries ( 4 cups)
4 cups chopped apples
1 orange
1/4 tsp raisins
2 tbsp chopped pecans
2" piece fresh ginger, peeled and chopped finely
1 jalapeno pepper, chopped finely
1 1/2 cups dark brown sugar
2 sticks cinnamon
1 tsp cumin seeds
1 Tbsp ghee or sunflower oil
6 cloves, ground
1 star anise, ground (optional but good)
2 pinches mace
1/4 tsp ground cardamom
Water as needed

Put washed cranberries and washed chopped apples in heavy bottomed pan. Grate 1tsp of the orange peel and add. Now squeeze the orange and add the juice. Bring to boil and simmer, stirring frequently to prevent sticking and adding water as needed. Once it is simmering, add sugar and raisins.

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In a small frying pan, melt the ghee ,add cumin seeds and chilies and fry until they darken a shade. Now chopped ginger and cinnamon and fry until the ginger is browned.

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Add the fried spices to the chutney ,then the spice powders (clove, star anise, mace, cardamom.)

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When the chutney is almost cooked, add the chopped nuts.
If you want it to be prasadam (blessed food) offer to your favourite divine form, then check seasonings. Enjoy!

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This page contains a single entry by Alakananda Ma published on November 11, 2010 10:26 PM.

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