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.
Servings 1
Equipment
Ingredients
- 1 cup grated coconut fresh, frozen or desiccated coconut
- ⅓ cup fresh or frozen cranberries
- ¼ cup roasted chana dal
- 1-2 green chili, as per taste
- ½ inch ginger
- Handful of fresh cilantro
- 1-2 sprigs fresh curry leaves (optional)
- ½ cup water as required for grinding
- salt to taste
Optional: For The Tempering
- ½ tsp mustard seeds
- ⅛ teaspoon hing (asafetida)
- 1-2 whole whole red dried chili
- 1 sprig fresh curry leaves (optional)
Instructions
- In a blender jar, add all the ingredients for the chutney - coconut, cranberries, roasted chana dal, ginger, green chili, cilantro, curry leaves, and salt to taste.
- Grind the chutney to a smooth paste using water as needed.
- Transfer the chutney to a serving bowl.
Optional: For The Tempering
- Heat oil in a pan, when the oil is hot, add mustard seeds. Let the seeds splutter.
- Reduce the heat to low, and add urad dal, asafetida, whole dry red chili, and fresh curry leaves. Sauté for 1-2 minutes or until the dal turns light brown.
- Pour the tempering over the chutney. Mix well. Serve.
Notes
Please refer to the post for the following:
- Tips For Delicious Coconut Chutney
- Serving Suggestions
- Storage