Cranberry Coconut Chutney
Cranberry Coconut Chutney - quick and easy, lip-smacking condiment or a dip served with Indian breakfast or appetizers dishes such as
, Dosa, Uttapam, Vada, or as a side with the meals. This cranberry coconut chutney is VEGAN, NUT-FREE.
Breakfast/Brunch, Main Course
chutney,coconut chutney,cranberry chutney, cranberry coconut chutney,vegan,nut-free,vegetarian,dip,condiment
grated coconut fresh, frozen or
fresh or frozen cranberries
ROASTED CHANA DAL
green chili, as per taste
Handful of fresh cilantro
sprigs fresh curry leaves (optional)
water as required for grinding
salt to taste
FOR TEMPERING (OPTIONAL):
WHOLE RED DRIED CHILI
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.