Ingredients

Cranberries—4 cups

Apple—1

Sugar—-1 to 1 1/2cups ( depending on sourness of fruits)

Fresh ginger ( shunti//adarak)—2 pieces

Lemon peel—4 small pieces

Dry red chillies—3 to 4

Bay leaf ( tej patta//pulao leaf)—1

Cloves (lavanga)—10

Saunf ( sompu kaalu //fennel seeds)—1 teaspoon

Cinnamon ( dalchini) powder—1 tablespoon

Black pepper powder ( kaalu menasu powder)—1 1/2 tablespoon

Nutmeg powder ( jaiphal//jaikai)—1 teaspoon

Salt—a pinch

Oil—1 teaspoon

Method

Wash the cranberries and drain water completely.

Wash and chop apple,ginger,and lemon peels.

You can even grate lemon peels and ginger.

Heat oil in a thick bottomed pan or kadai,add in ginger,lemon peels,bay leaf,dry red chillies and saute for few seconds on low medium heat.

Next add saunf,cloves,cinnamon,nutmeg,black pepper powder and saute for few seconds.( do not burn the powders).

Then add in chopped apple,cranberries,sugar,salt.

Mix well together.

Cook on low medium flame stirring from time to time.

Cook until tender and turns to jam like consistency,it may take up to 20 to 25 minutes.

Remove from heat and let it cool completely.

Pour the chutney to sterilised jars or bottles.

Refrigerate the bottles.