Cranberry-Coconut Chutney

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Grind Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Vegetable Sambal

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  • Cranberries - 1 cup
  • Shredded coconut - 1.5 cups
  • Green chillies - 4
  • Salt to taste
  • Cilantro/Coriander leaves - 12 sprigs
  • For seasoning:
  • Oil - 1 tbsp
  • Mustard seeds -1 tsp
  • Cumin/Jeera Seeds - 1 tsp
  • Urad dal - 2 tsp
  • Channa dal - 2 tsp
  • Red chilli - 2
  • Hing/asafetida - 1/4 tsp

How to Make Cranberry-Coconut Chutney

  • Place the washed cranberries, fresh (frozen coconut can be used too) coconut, green chillies, cilantro and salt in the blender.
  • Once the mix is ready, keep it aside.
  • Take a pan and place it on the stove. Turn on the heat.
  • Add oil to the pan. Once it is heated, add mustard seeds.
  • Add jeera, channa dal, urad dal, red chillies and hing.
  • Once the seasoning is ready, switch off the stove and let it cool down a bit.
  • Add to the cranberry-coconut mix in the blender jar.
  • Blend one more time so that the seasoning and the mix blend together.
  • This chutney goes well with hot rice or roti.