Cranberry Cilantro Chutney or Green Chutney is a flavorful condiment served with Indian appetizers. It is made with cranberries, cilantro, mint and aromatics.
The unique aroma of green chutney is absolutely amazing and enhances the taste and flavor of any dish it is served with!!
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About Cranberry Cilantro Chutney
Cranberry Cilantro Chutney or Green Chutney is a popular chutney recipe from North India. It is a refreshing and flavorful condiment (dip) served with starters.
The tanginess from the fresh cranberries and, the minty flavor from mint and fresh cilantro gives this chutney a very refreshing flavor.
Traditionally, green chutney is made using lemon juice. Adding fresh cranberries gives this chutney a very distinct tangy flavor and a vibrant reddish green color.
This chutney goes well with many Indian starters, such as kebob, tikkas, samosa, and pakoras (fritters) or even with Indian chaat recipes such as Ragda Pattice, Pani Poori, Bhel Poori, Sev Poori, Aloo Tikki.
I love to have chutneys at all times in my home, be it sweet and tangy Tamarind Chutney (imli ki chutney), Coriander Mint Chutney, or Cranberry Mint Cilantro Chutney. These chutneys are a must-have in my family. These chutneys come in so handy to serve with a variety of Indian recipes.
Love Indian Chutney? Here are few more - Hare Lehsun Ki Chutney, Red Chutney, Green Mango Chutney, Coconut Chutney with walnuts, and Tomato Chutney.
Ingredients For Cranberry Cilantro Chutney
Cilantro - bunch of fresh cilantro. I like to use the cilantro leaves plus stems as well in this chutney. I think the stems pack a lot of flavor and nutrients value to this chutney.
Mint - fresh mint leaves add a nice minty flavor to this chutney. 2:1 proportion of cilantro and mint gives a nice balance of flavors to this chutney. But you can add more or less depending upon your taste. Some like less mint, as mint is a very strong herb.
Green Chili - add heat to this chutney. For milder flavor reduce green chili.
Cranberries - add nice refreshing and tangy flavor to this chutney.
Sugar- is optional, sugar helps balance the tangy flavor.
How To Make Cranberry Green Chutney
There are many ways you can make this chutney. The proportion of cilantro, mint, green chili, cranberries may be adjusted as per taste.
Some like more cilantro and less mint, as mint is quite a strong herb. Some like it mildly spiced, whereas others like it more spicy, add green chili as per taste.
Cranberries add a tangy flavor to it, thus giving chutney a tangy and a refreshing flavor. It also adds to the vibrant color of the chutney.
Instructions For Cranberry Cilantro Chutney
I normally take one bunch of cilantro leaves (around 2 cups) and half a bunch of mint leaves (around 1 cup).
- Wash the cilantro and mint leaves thoroughly, add the leaves to a blender.
- Add handful of cranberries, ginger, green chili as per taste, roasted cumin seeds powder, black salt.
- Grind to a smooth paste, if required add 1-2 tablespoons of water for grinding.
- Adjust the seasoning - salt as per taste. Mix well and store it into a air tight container in refrigerator.
Enjoy this refreshing and flavorful chutney with appetizers, sandwiches, or as a side with paratha.
Serving Suggestions
I like to serve this cranberry mint cilantro chutney with Indian chaat recipes such as Ragda Pattice, Dahi Vada, Pani Poori, Bhel Poori, Sev Poori, Aloo Tikki, and/or appetizers such as Kebabs, Pakoras (fritters), Samosa, Dahi Vada, tikkas.
Storage
- The cranberry mint cilantro chutney stays fresh for 2-3 days in a refrigerator. Store it in a air tight container.
- I prefer fresh chutney, since it takes no time to make this chutney. But you can also freeze the chutney for later use as well. The chutney freezes well. You can store this chutney in freezer for up to a month. Defrost it in the refrigerator prior to use.
More Cranberry Recipes
Cranberry Mint Cilantro Chutney
Equipment
Ingredients
Ingredients For Cranberry Cilantro Chutney
- 2 cup fresh cilantro, chopped (leaves + stems)
- ¼ cup cranberries, fresh or frozen
- 1 cup fresh mint leaves
- 2-3 green chili, as per taste
- ½ inch ginger
- ⅛ tsp Roasted Cumin Powder
- ⅛ teaspoon Pink Himalayan Salt
- ½ teaspoon sugar (optional)
- Salt to taste
Instructions
- Chop the cilantro leaves and stems. Pluck mint leaves.
- In a colander, add cilantro and mint. Rinse it thoroughly under running cold water few times. Drain it well in the colander.
- Add all the ingredients - cilantro, mint, cranberries, green chili, ginger, roasted cumin powder, pink salt, into a blender. Add some water and grind it to a smooth paste. Note: Add 1-2 tablespoons of water if required to grind the chutney.
- Adjust the seasoning (salt) as per taste.
- Transfer the chutney into a clean glass airtight container and store it in a refrigerator. Enjoy cranberry mint cilantro chutney with your favorite appetizers!!
Notes
- Adjust spiciness as per taste.
- Chutney stays fresh for 2-3 days in the refrigerator.
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