This chutney is the same as the onion and tomato chutney I make regularly, only this time I substituted the tomatoes with cranberries. This chutney was a little sour, so I added some jaggery to balance the taste. It tasted so good with idlis and dosas. I even paired this chutney with wheat rava idlis next day and it tasted good with those idlis too. The jaggery can be replaced with brown sugar, regular granulated sugar, or any artificial sweeteners.
Red onions, medium-sized, 2.
Cranberries, fresh or frozen, 1 cup.
Garlic, 2-3 cloves.
Red chilies, 3-4.
Asafetida, a pinch.
Jaggery or brown sugar, 1 teaspoon.
Salt as per taste.
Mustard seeds, 1 teaspoon.
Dice the onion into big chunks and keep aside. Heat a pan with some oil. When the oil is hot enough, ad the onions and sauté them for a few minutes until they turn brown, then add the garlic cloves, red chilies, asafetida, and cranberries and sauté everything for a few more minutes until the cranberries start to burst. Let it cool and grind everything into a smooth paste and add some salt and jaggery as per taste. Heat another small pan with some oil and when the turns is hot, add the mustard seeds and let it splutter. Pour this mixture over the chutney and mix well. Serve with idlis, dosas, and chapathis.
If needed, the chutney can be diluted with a little water and cooked under low flame for a few more minutes to get the desired consistency.
I made whole wheat pizza from scratch this weekend. I made the crust with whole wheat flour, 1 teaspoon of wheat germ, and ground flaxseeds. The crust tasted more or less similar to that of a regular pizza. The only topping I used here were some skim milk mozzarella cheese and caramelized onions. I cut the onions into long thin strips and sautéed them until they were brown and added it as the toppings. If you are crazy about onions like my hubby and I, you are sure to love this pizza :)