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Cranberry Coconut Chutney – quick and easy, lip-smacking condiment or a dip served with Indian breakfast or appetizers dishes such as Rava idli, Dosa, Uttapam, Vada, or as a side with the meals. This cranberry coconut chutney is VEGAN, NUT-FREE, GLUTEN-FREE.
WHAT IS COCONUT CHUTNEY
Coconut chutney is a condiment or a dip made with freshly grated coconut, green chili, ginger, and some salt. Tempered with some oil, mustard seeds, hing (asafoetida), red whole chili and some fresh curry leaves.
There are many variations to this basic coconut chutney. Other ingredients commonly found in this chutney include garlic, fresh cilantro, mint, roasted chana dal, roasted peanuts, sesame seeds, tomatoes, tamarind, yogurt, lemon or lime juice, etc.
There are many ways you can make this coconut chutney but the basic ingredients stay the same. Adding different ingredients adds an additional layer of flavor to this basic coconut chutney.
This coconut chutney is served as a condiment or a dip to many dishes such as dosa, Rava idli, uttapam, vada, etc.
WHAT IS CRANBERRY COCONUT CHUTNEY
I love to experiment with my food. And Cranberry Coconut chutney is one of the experiments I did when I ran out of tamarind to add to this coconut chutney. Tamarind adds a nice tangy flavor to the chutney and it also helps preserve the chutney longer.
I added handful of fresh cranberries while making this coconut chutney. And was absolutely thrilled with the amazing taste cranberries added to this coconut chutney. The combination of coconut and cranberries is just amazing!!
Cranberries are considered as a superfood, high in nutrients and antioxidant content, and so many health benefits. I think one should include this superfood into our daily diet. I try to incorporate cranberries into our diet and this is one of the recipe loved by my family.
Ever since, I used cranberries in the coconut chutney, I am hooked on to it. During the season I make sure I stock up on fresh cranberries, so that I can use it year round. These cranberries freeze so well.
INGREDIENTS FOR CRANBERRY COCONUT CHUTNEY
COCONUT – fresh, frozen or desiccated coconut works fine. If using desiccated coconut, use warm water to grind the chutney.
CRANBERRY – fresh or frozen cranberries, adds a nice tangy flavor to the chutney. increase or decrease as per taste.
GREEN CHILI – green chili adds heat to the chutney, increase or decrease to suit your taste.
GINGER – adds a peppery flavor
ROASTED CHANA DAL – absorbs any extra moisture in the chutney, gives a nice texture to the chutney
CILANTRO – adds freshness to the chutney.
CURRY LEAVES (optional) – few curry leaves, fresh or dry work fine, adds a punch of flavor
TEMPERING (optional) – mustard seeds, asafoetida, dry whole red chili, urad dal, curry leaves may use for the tempering
HOW TO MAKE CRANBERRY COCONUT CHUTNEY
Making Cranberry Coconut chutney is quite simple. It takes 5 minutes to whip up some amazing chutney.
INSTRUCTIONS FOR CRANBERRY COCONUT CHUTNEY:
- Add all the ingredients for chutney into a blender jar – coconut, cranberries, roasted chana dal, ginger, green chili, cilantro, curry leaves, salt to taste, and some water to grind. Add water as need to blend the chutney to a smooth consistency. Remove the chutney into a serving bowl.
- Tempering (optional) – heat some oil in a pan, when oil is hot, add mustard seeds, let the seeds splutter. Reduce the heat to low, add urad dal, asafoetida, whole red chili, curry leaves, and saute for a minute or so or until the urad dal turns light brown in color. Turn off the heat, add the tempering over the chutney. Mix well. Enjoy!
TIPS FOR AMAZING CRANBERRY COCONUT CHUTNEY
Fresh, frozen or desiccated coconut works fine in this recipe. I prefer only the white part of the coconut. Using a potato peeler, you can easily peel the brown skin of the coconut.
If using desiccated coconut use warm water to grind the chutney, coconut grinds easily.
Cranberry is the star ingredient of this recipe. Fresh or frozen cranberries will work. Though cranberries are available year round where I live, I still prefer to buy the cranberries while in season. They are the best. I freeze these cranberries and use it year round for making chutney, curry, pickle and so much more.
Cranberries add a nice tangy flavor to the chutney. You can increase or decrease the quantity of the berries depending upon your taste.
Roasted chana dal gives a nice texture to the chutney. You can also use roasted peanuts or white sesame seeds for the same.
Chutney tastes best when served fresh, consume it within 1-2 days. You can easily freeze this chutney as well.
SERVING SUGGESTIONS FOR CRANBERRY COCONUT CHUTNEY
Serve this cranberry coconut chutney with some Rava idli, dosa, vada, uttapam and Sambar (lentils curry). Chutney tastes best when served fresh.
HOW TO STORE CRANBERRY COCONUT CHUTNEY
Cranberry coconut chutney stays fresh for 1-2 days in the refrigerator. Store it in a air-tight, glass container. Avoid storing the chutney in a metal container.
Cranberry coconut chutney can be frozen for upto a month. Freeze it in a freezer safe container. Defrost it in the refrigerator and serve.
Here are some more recipes for you to enjoy!!
Ragda Pattice– white peas curry served over potato pattice
Dal Makhani – creamy, flavorful dal made with black gram lentils, kidney beans
Aloo Gobi – simple, easy, delicious Potato Cauliflower curry
Broccoli Cheddar Soup – thick, creamy soup made with broccoli, cheddar cheese
Gajar ka Halwa – quick and easy carrot halwa.
Cranberry Mint Cilantro Chutney
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Cranberry Coconut Chutney
- 1 cup grated coconut fresh, frozen or DESICCATED COCONUT
- 1/3 cup fresh or frozen cranberries
- 1/4 cup ROASTED CHANA DAL
- 1-2 green chili, as per taste
- 1/2 inch ginger
- Handful of fresh cilantro
- 1-2 sprigs fresh curry leaves (optional)
- 1/2 cup water as required for grinding
- salt to taste
FOR TEMPERING (OPTIONAL):
- 1/2 tsp MUSTARD SEEDS
- 1/8 tsp HING (asafoetida)
- 1-2 whole WHOLE RED DRIED CHILI
- 1 sprig fresh curry leaves (optional)
- In a blender jar, add all the ingredients for the chutney.
- Grind the chutney to a smooth paste using water as needed.
- Transfer the chutney to a serving bowl.
FOR THE TEMPERING (OPTIONAL):
- Heat oil in a pan, when the oil is hot, add mustard seeds. Let the seeds splutter.
- Reduce the heat to low, add urad dal, asafoetida, whole dry red chili, fresh curry leaves. Saute for 1-2 minutes or until the dal turns light brown in color.
- Pour the tempering over the chutney. Mix well. Serve.
- TIPS FOR AMAZING CRANBERRY COCONUT CHUTNEY - please refer to the post discussed earlier.
- SERVING SUGGESTIONS FOR CRANBERRY COCONUT CHUTNEY - please refer to the post discussed earlier.
- HOW TO STORE CRANBERRY COCONUT CHUTNEY - please refer to the post discussed earlier.
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
KEYWORDchutney,coconut chutney,cranberry chutney, cranberry coconut chutney,vegan,nut-free,vegetarian,dip,condiment
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