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Cranberry Coconut Chutney

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. 
Course Breakfast/Brunch, Main Course
Cuisine Indian
Keyword chutney,coconut chutney,cranberry chutney, cranberry coconut chutney,vegan,nut-free,vegetarian,dip,condiment
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8
Author Jyoti Behrani

Ingredients

  • 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):

Instructions

  • 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.

Notes

  1. TIPS FOR AMAZING CRANBERRY COCONUT CHUTNEY - please refer to the post discussed earlier.
  2. SERVING SUGGESTIONS FOR CRANBERRY COCONUT CHUTNEY - please refer to the post discussed earlier.
  3. HOW TO STORE CRANBERRY COCONUT CHUTNEY - please refer to the post discussed earlier.