Ingredients

1 tbsp oil

1.5 tsp cumin seeds

6 curry leaves (or 1 large bay leaf)

1 medium white or yellow onion, finely diced (~1 cup diced)

1/2 tsp Kashmiri red chilli powder

2 tbsp fresh ginger, grated

1 2-inch cinnamon stick

1 tsp roasted cumin powder

1 tsp ginger powder

2 tsp kosher salt

1 jalapeno (or other green chili), sliced in half and deseeded

1 tbsp lemon juice

1/4 cup sugar

1/4 cup water

1 large apple, cut into 1/2-inch cubes (~2 cups cubed)

12 oz cranberries, washed and drained

Directions

1. Heat the oil in a medium pot over medium-high heat. Once hot, add the cumin seeds and fry for 30 seconds. Then add the curry leaves / bay leaf and fry for 30 seconds. Next, add the onions and sauté for ~5 minutes, until they soften.

2. Mix in the spices (Kashmiri chili powder, fresh ginger, cinnamon stick, roasted cumin powder, ginger powder, salt), jalapeno, lemon juice, sugar, and water. After the spices are mixed in, add the apples and cranberries.

3. Bring the mixture to a boil, then turn down the heat to maintain a slow simmer. Cover and cook for 30 minutes, stirring occasionally.

4. After 30 minutes, turn off the heat and mix well. The cranberries and apples should have broken down, and mixing it will bring everything together into a chunky chutney. Let this cool to room temperature, then transfer to an airtight container. Store in the fridge until ready to serve.