A delicious chutney that can be made with left over fresh cranberries. The sour and tart taste of cranberries mixed with the sweet taste of fresh grated coconut adds a very unique flavor to this chutney. A simple chutney that can be used as a condiment with any rice or bread.
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| Cranberry Chutney Ingredients |
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| Cranberry Chutney |
Ingredients
Fresh Cranberries 1/4 cup
Fresh grated coconut - 1/2 cup
Green chilly 4 - 6(depending on how spicy you like)
Ginger finely chopped - 1 teaspoon(optional)
Shallots - 4 - 6 (optional)
Coriander leaves - 1/4 cup
Mustard seeds - 1 tablespoon
Whole red chilly broken into 2 inch pieces - 3 - 4
Curry leaves - 2 sprigs
Oil - 2 tablespoon
Salt to taste
Steps
1. Grind the fresh grated coconut, green chilly, cranberries, coriander leaves and optional ingredients if using with 1/4 cup warm water and salt to a smooth paste keep aside.
2. In another pan heat the oil. When the oil gets hot add the mustard seeds and let it splutter. Add the Whole red chilly pieces and curry leaves. Turn off heat. Add this mixture over the ground chutney.
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