Spiced Cottage Cheese, Cranberry Beetroot Chutney

Ingredients
250 g cottage cheese (cut into
squares or any desired shape)
1 tbsp olive oil
For the spice marinade
1 tsp fennel powder
1 tsp cumin powder
salt and pepper to taste
1 tsp lemon juice

For the chutney
1/2 cup grated and cooked beetroot
1/3 cup fresh, frozen U.S Cranberries
1 tsp oil
a pinch of hing
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp ginger-garlic, red chilli paste
10 curry leaves
1 fresh green chilli or jalapeno, chopped
1/2 cup coconut milk
salt and pepper to taste

Method
Whisk all the ingredients for the marinade.
Marinate the cottage cheese for 30 to 45 minutes.
Pan-sear in olive oil until golden brown and rich in colour.

For the chutney
Heat oil, add mustard seeds, hing, chilli and cumin seeds along with the curry leaves and ginger-garlic, red chilli paste.
Fry for 30 seconds.
Pour in the coconut milk. Stir.
Add the beetroot and fresh, frozen cranberries and simmer for 10 minutes.
Season to taste with salt, pepper and a dash of lemon juice.
Serve with the cottage cheese.
Garnish with mint, coriander and thinly sliced onions.