Ingredients

• 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.