Cranberry Chutney

I was searching internet for the benefits of cranberry, as they step in to my kitchen. I cam across lots of cranberry chutney pages in search results.. So imm i thought of making my own version of cranberry chutney in Indian style first. I used to bring cranberry juice previously, but one day these bright colored little ones attracted me. When i tasted it,my taste buds sensed a familiar taste---Ragi Pallu or Ziziphus jujuba family. But cranberry,s are little bitter n  cant eat them as raw.. So made them into chutney or spicy jam. It taste's very good with sandwich, biscuits n chapathi ...

So here is the recipe for Cranberry Chutney
Ingredients:
Cranberry: 1  packet
Onion: 1 small, chopped into chunks
Anaheim peppers: 3, chopped into chunks
Serrano Peppers: 2 chopped
Sesame seeds: 1tbsp
Jaggery: 2tsp
Coriander seeds: 1tsp
Cumin seeds 1/2 tsp
Cilantro: 1 bunch, chopped
Oil: 2tsp

Preparation:
1) In a skillet, heat oil. Add onions n chili's. Fry for 2 mins on medium heta.
2) Add washed n drained cranberry's. Cook for 5 mins on medium heat or until the skin wilts.

3) Stir in Coriander seeds n cumin seeds n jaggery. cook for 1 min n switch off the stove..
4) Add cilantro n let it cool.
5) Grind it to a smooth paste without adding water If required add very little amount of water.
6) Spoon it into a glass jar.

Use as a spread on sandwiches or biscuits. Tastes very gr8 with chapathi's..

Tip: Cranberry reacts with plastic. So be careful with that..