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Cranberry-Coconut Chutney Recipe

Cranberry-Coconut Chutney is a popular Indian Pickles and Chutneys
Author :
On :
Friday, 15 July, 2016
Category :
Vegetarian Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Grind Recipe
Difficulty :
Servings :
Serves 6
Rated 3 based on 100 votes


  • 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:

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


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