Tuesday, December 13, 2011

Cranberry and Date Chutney

This versatile chutney goes with almost anything, when you’d like a bit of tangy taste. Rice, fruit salads, tofu or stir-fries. The nutritional value of the dates and cranberries make this chutney a fortifying element in your diet. 
For Vattha dosha, enjoy as is, for kapha add a pinch of chili, for Pitta add orange rings.

 The health benefits of dates are uncountable. They are rich in calcium, sulfur, iron, potassium, phosphorous, manganese, copper, and magnesium. Dates help in fighting constipation, intestinal disorders, heart problems, sexual weakness, diarrhea, and abdominal cancer. 

Cranberries fight E. Coli, can get rid of H. pylori, the bacteria that is linked to stomach cancer and ulcers, eliminates streptococcus mutans, the bacteria responsible for tooth decay, and prevents stroke and heart disease. A daily glass of cranberry juice will treat diseases like cystitis. Cranberries are also anti aging.

Serves 5 people

15 minutes


½ cup pitted dates
½ cup cranberries
½ tsp vanilla
½ tsp cardamom
1 cup water
Pinch of salt
Pinch of cayenne


Cook all ingredients for 15 minutes, or until cranberries are soft and ready to make a paste.

Store in the fridge. Will last for 5 days.

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