From Savoring India by Julie Sahni
¾ pound (1 12 oz bag) of fresh cranberries, washed
2 fresh hot green chiles, thinly sliced
¼ C sugar
2 t salt
1 T vegetable oil
1 t brown mustard seeds
20 fresh or 40 dried curry leaves
In a bowl, combine the cranberries, chiles, sugar, and salt. Toss well.
In a small pan over high heat, warm the oil. When hot, add the mustard seeds and cover the pan. When the seeds stop sputtering, after about 30 seconds, remove from heat. Uncover, add the curry leaves, and cover the pan again. Let the leaves sizzle for 15 seconds. Pour the contents of the pan over the cranberries. Mix thoroughly and set aside. Let the chutney stand for 30 minutes before serving to allow the flavors to develop. It may also be refrigerated, covered, for up to 3 weeks.
Curry leaves aren’t the easiest thing to find. I used them and they add a lovely flavor but I think this would be worth making without them, too.