Wash and drain fresh cranberries. Set aside to drain completely.
Heat oil in a large and deep saucepan and once hot, add mustard seeds.
As soon as the seeds splutter and crackle, add chopped curry leaves, methi seeds and hing powder. Saute for a few seconds.
Tip in the drained cranberries along with sambar powder and salt to taste; mix well.
Cook on high heat and when the mixture starts to boil, reduce heat to medium or medium low and simmer and cook for at least 20 to 25 minutes until you see oil separating from the mixture on the sides.
Keep mashing and stirring in between to crush the berries.
Once the mixture is well cooked and you see oil on the sides, add jaggery to taste (a balance of savory and sweet taste which balances the tartness of the cranberries!).
Remove from heat, let cool completely and serve with rotis, chapattis or any Indian flat bread. They taste amazing as a sandwich spread or even with idlis (savory steamed Indian rice and lentil cakes) and dosas (savory Indian crepes).
I have even mixed this lip smacking chutney or relish with plain rice too for a simple and mouthwatering treat!
Notes
Adjust the amount of spices according to personal taste.
If you cannot find sambar powder, you can use any curry masala powder you like or even just plain cayenne pepper powder/chilli powder.
