‘The sweet taste promotes happiness, contentment, calmness, cheerfulness, love and satisfaction in the mind’ – Mudita Institute
This is a recipe from Divya Alter’s, what to eat to how you feel. She calls it an Ayurvedic BBQ sauce, but I like to use it as a chutney. It is a sweet-sour combination and the cranberries are acidic, so it’s great for Vata and Kapha, but shouldn’t be eaten in excess by Pitta. The original recipe uses dried cranberries and all I could find where a sweet version, which worked well. It also had chilis which I took out, as I prefer sweet to heat but you can always add some red pepper seeds back at the end, which I did for Mr B.
Ingredients
Chutney
- ½ tsp. ground cumin
- ¼ tsp. black pepper
- ¾ cup dried sweet cranberries
- 1 tbsp. olive oil
- 4 black cardamom pods, lightly crushed
- 1 bay leaf
- 1 tsp. salt
- ½ tsp digestive masala
- ½ cup golden raisins
- ¼ cup Thompson raisins
- 1 tsp. lime juice
Digestive Masala
- 2 tbsp. coriander seeds
- 1 tbsp. fennel seeds
- 2 tsp. cumin seeds
- 2 tsps. Kalonji seeds
- 1 tsp. ground turmeric
(Place in an electric grinder, grind to a fine powder)
Method
- In a small saucepan combine 1.5 cups of water with the cumin, black pepper, cranberries, olive oil, cardamom, bay leaf, salt and masala. Bring to the boil and then down to a gentle simmer till for 10 minutes
- Add both sets of raisins and cook for another 10-15 minutes till the cranberries are mushy and raisins are plump
- Remove black cardamom pods and bay leaf
- Allow to cool and blend until smooth, stir in the lime juice
- Keep in an airtight glass jar
