This spicy and tangy recipe is an excellent addition to your ayurvedic thanksgiving feast!
2 punnets organic cranberries ( 4 cups)
4 cups chopped apples
1/4 tsp raisins
2 tbsp chopped pecans
2" piece fresh ginger, peeled and chopped finely
1 jalapeno pepper, chopped finely
1 1/2 cups dark brown sugar
2 sticks cinnamon
1 tsp cumin seeds
1 Tbsp ghee (Learn how to make ghee) or sunflower oil
6 cloves, ground
1 star anise, ground (optional but good)
2 pinches mace
1/4 tsp ground cardamom
Water as needed
- Put washed cranberries and washed chopped apples in heavy bottomed pan. Grate 1 tsp of the orange peel and add. Now squeeze the orange and add the juice. Bring to boil and simmer, stirring frequently to prevent sticking and adding water as needed. Once it is simmering, add sugar and raisins.
- In a small frying pan, melt the ghee, add cumin seeds and chilies and fry until they darken a shade.
- Now add chopped ginger and cinnamon and fry until the ginger is browned.
- Add the fried spices to the chutney, then the spice powders (clove, star anise, mace, cardamom.)
- When the chutney is almost cooked, add the chopped nuts.
- If you want it to be prasadam (blessed food) offer to your favourite divine form, then check seasonings. Enjoy!
Alakananda Ma is a Certified Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.
Enliven your holistic health! Visit Alakananda Ma in Alandi Ashram’s ayurvedic clinic to support the overall rejuvenation of your body, mind, and spirit. In-person and phone appointments available. Book now!