Cranberry Coconut Chutney

Cranberry Coconut chutney is a South Indian condiment made with fresh coconut, tangy cranberries, fresh herbs, and aromatics. It's a versatile chutney and goes well with dosa, idli, vada, or as a part of a meal.

Make this delicious chutney in less than 10 minutes. This recipe is vegan and gluten-free.

Jump to:

• What Is Coconut Chutney
• About Cranberry Coconut Chutney
• Ingredients For Cranberry Coconut Chutney
• How To Make Cranberry Coconut Chutney
• Tips For Delicious Coconut Chutney
• Serving Suggestions
• Storage
• More Cranberry Recipes
• Cranberry Coconut Chutney

What Is Coconut Chutney

Coconut chutney is a condiment or dip made with freshly grated coconut, green chili, ginger, and some salt. Tempered with mustard seeds, hing (asafetida), red whole chili and 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, idli, uttapam, vada, etc.

About Cranberry Coconut Chutney

I love to experiment with my food. 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 a 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 a superfood, high in nutrients and antioxidant content, and have many health benefits. See more health benefits at webMD.com

I incorporate cranberries into our diet like this Cranberry Sambar, Apple Cranberry Chutney, Cranberry Pomegranate Juice, Cranberry Jalapeno Dip, and Cranberry Cilantro Chutney.

Since I used cranberries in the coconut chutney, I have been 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, asafetida, dry whole red chili, urad dal, curry leaves may used 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 Coconut Chutney

1. 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.
2. Add water as needed to blend the chutney to a smooth consistency.
3. Remove the chutney into a serving bowl. 
4. Tempering (optional) - heat oil in a pan. When oil is hot, add mustard seeds, let the seeds splutter.
5. Reduce the heat to low, add urad dal, asafetida, whole red chili, and curry leaves, and sauté for a minute or so or until the urad dal turns light brown.
6. Turn off the heat, and add the tempering over the chutney. Mix well. Enjoy!

Tips For Delicious 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 on 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

Serve this cranberry coconut chutney with idli, dosa, vada, uttapam, and Sambar (lentil curry). Chutney tastes best when served fresh. 

 

Storage

Cranberry coconut chutney stays fresh for 1-2 days in the refrigerator. Store it in an air-tight, glass container. Avoid storing the chutney in a metal container.

Cranberry coconut chutney can be frozen for up to a month. Freeze it in a freezer safe container. Defrost it in the refrigerator and serve.

More Cranberry Recipes