Home Recipes Padma Lakshmi shares a tangy, Indian-motivated cranberry chutney recipe

Padma Lakshmi shares a tangy, Indian-motivated cranberry chutney recipe

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American creator, activist, model, and tv host Padma Lakshmi shared an completely finger-lickin’ very good recipe for a cranberry chutney on Instagram. She uncovered that her wonderful aunt utilised to make the chutney just about every 12 months all-around Thanksgiving.

It’s properly know that cranberry sauce is a ought to have on each Thanksgiving dinner desk, but this recipe presents it an Indian twist with a collection of spices generally used in Indian cooking.

“Aunt Bala was a fantastic cook and I usually admired how she would include the new, peculiar fruits of her adopted nation into her culinary repertoire,” she wrote in the caption.

This sweet and sour relish was taught to Lakshmi by her aunt and is a single she makes just about every yr, she shares in the video clip. The recipe uses just 8 components and is tremendous easy to whip up.

Check out the recipe for cranberry chutney here.


*4 tablespoons canola oil
*24 oz. cranberries, refreshing or frozen
*¼ cup plus 2 tsp sugar
*1 teaspoon cayenne
*Salt, to taste
*¼ tsp fenugreek seeds
*½ tsp asafetida powder
*½ tsp turmeric


  1. In a deep set pan, acquire 4 tbsp canola or grapeseed oil.
  2. Heat the oil on medium warmth and sauté the cranberries until eventually they start out to burst.
  3. Change heat to medium reduced, and include the sugar, cayenne and salt.
  4. Cover and prepare dinner for 20 minutes, stirring usually (every single 5 minutes) to make positive it does not catch at the bottom of pan.
  5.  Add a bit of drinking water if it does and stir to loosen.
  6. Although cranberries are cooking, location fenugreek seeds in a dry skillet and roast for a just a pair minutes on medium heat. Grind seeds into a powder with a mortar and pestle.
  7. When the cranberries have cooked for 20 minutes, insert the floor fenugreek, asafetida and turmeric, and carry on to simmer for yet another 15-20 minutes.
  8. Incorporate up to 1 cup of drinking water.
  9. The chutney will be completely ready when the cranberries have all burst and the mixture is a thick, bubbling jam.

Padma Lakshmi added this recipe retains for months in an airtight container and will make about two cups. She also shared that the cayenne powder can be substituted with Kashmiri chili powder or other gentle chili powder.

“I want you to use this as a information. This is how my family likes this chutney. But you men may possibly not want it as spicy, so slice the chili, it’s all right. Recipes are usually something to get you to the stop of the dish,” The Encyclopedia of Spices and Herbs author proposed.

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