2 T ghee
1 T fresh grated gingerroot
1 t black mustard seeds
1 t cumin seeds
1 cinnamon stick
3 whole dried red chilies, crushed
1/2 t turmeric
8 tomatoes, blended
2/3 c brown sugar
1/2 c sweetened dried cranberries
salt, as desired
PREPARATION:
1. Heat the ghee and chaunce with the first five ingredients. Add the blended tomato when spices are nicely browned and mustard popping.
2. Stir in turmeric and sugar.
3. Cook until thickened. Add cranberries and cook a few minutes longer. Finish with salt, as desired.
CHUTNEY TWOINGREDIENTS:
about 12 ripe plum tomatoes, chopped
2 t panch parang (a mixture made with equal parts of fennel seeds, mustard seeds, cumin seeds, kalonji seeds (black cumin), and fenugreek seeds)
a handful of golden raisins (unsulphured)or dried sweetened cranberries
2-4 T gur or mishri (or other natural sugar)
pinch of salt
2 T ghee
DIRECTIONS:
1. Make a chaunce with the ghee and panch parang.
2. Add the raisins. Stir a few seconds.
3. Add the tomatoes and sugar and a little water.
4. Bring to a boil then simmer and cook until a little thick.
5. Add the salt
VARIATION: spice up more with shredded ginger root in the chaunce, a chopped green chili, a pinch of turmeric