Cranberry Coconut Chutney

8 Dec



Fresh Cranberries 1/2 cup
Fresh / Frozen Grated Coconut 1 1/2 cup
Fresh Green Chiles 2
Salt to taste


Urad dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard seeds 1/2 tsp
Asafoetida a pinch
Curry Leaves 3 – 6
Oil 1 tsp

Method of preparation:

Wash and roughly chop cranberries.
Remove stems, wash and roughly chop green chiles.
Coarsely grind chopped cranberries, grated coconut, green chiles and salt.
Remove onto serving bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, remove from heat and add to above bowl.
Mix thoroughly and adjust the seasoning if required.
Serve with steamed rice and a dollop of ghee.

Notes: Adjust the cranberries according to the sourness required.

One Response to “Cranberry Coconut Chutney”

  1. Happy Cook December 9, 2008 at 8:41 am #

    This is really a wonderful idea of using cranberry like this.

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