Cranberry Ginger Dates Chutney

I miss Karonde ( करोंदा) from India. These are small white and pink colored small berries which grown on bush and are very very very tart! Often used in making pickles and sabzi (Indian stir fry). When I tasted the cranberries in America for the first time, these were so tart and juicy, reminded me of karonda from India. As kids, we would eat these handful with some rock salt.

No Thanksgiving table is complete with out some kind of Cranberry Sauce or Chutney, often served on the side of the turkey. When I bought this small pack of cranberries, I over indulged with experimentation and ended up with this delicious and nutritious Cranberry chutney. Cranberries are a very good source of vitamin C, dietary fiber, and manganese, as well as a good source of vitamin E, vitamin K, copper, and pantothenic acid. Ginger is rich in vitamin B-6 and vitamin C, as well as smaller amounts of niacin, riboflavin, folate, thiamine and vitamin E are found in it. Vitamin B-6 is necessary for metabolism, immune function and red blood cell function, and vitamin C is important for healing wounds and for limiting damage to your cells from free radicals. Dates are excellent source of iron, potassium, copper, manganese and calcium.

This is a super easy and no nonsense chutney and this is how this tart and spicy chutney is made. 

Notes

1. You may use steel or cooper base sauce pan for cooking the sauce. I use hard anodized since it is easier to clean.
2. You may use regular sugar or raw sugar for the sauce.

A finger licking yummy relish or  chutney from my Indian American kitchen to yours!

Happy Thanksgiving all!

Sonal