1 pack of fresh cranberries
1 apple finely chopped
sugar according to taste (some people like it tangy,some like sweet, many prefer both)
1 tsp mustard seeds
1 pinch asafotida
1 tbsp oil
1.Pour oil in wok, add mustard seeds, asafotida, curry leaves
2.Add cranberries and chopped apple and cook them till cranberries begin to pop
3.Add sugar once the mixture turn into dark pink paste
4.Cook for another 10-12 mins.the cutney should become thick and sticky after sugar is added.
5.Refrigerate it once it cools down.
This chutney can stay upto 4-5 days in the room temperature.and can stay even more in the refrigerator :-)