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Cranberries - 1 cup
Shredded coconut - 1.5 cups
Green chillies - 4
Salt to taste
Cilantro/Coriander leaves - 12 sprigs
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.
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