Cranberry Coconut Chutney

   

Ingredients

1 cup grated coconut fresh, frozen or desiccated coconut

⅓ cup fresh or frozen cranberries

¼ cup roasted chana dal/ pottukadalai

1-2 green chilies, as per taste

½ inch ginger

Handful of fresh coriander leaves

1-2 sprigs fresh curry leaves (optional)

½ cup water as required for grinding

salt to taste

Optional: For The Tempering

oil 1 tsp

½ tsp mustard seeds

⅛ tsp hing (asafetida)

1-2 dry red chilies

1 sprig fresh curry leaves (optional)

Instructions In a blender jar, add all the ingredients for the chutney - coconut, cranberries, roasted chana dal, ginger, green chili, cilantro, curry leaves, and salt to taste. Grind the chutney to a smooth paste using water as needed. Transfer the chutney to a serving bowl. 

For The Tempering Heat oil in a pan, when the oil is hot, add mustard seeds. Let the seeds splutter. Reduce the heat to low, and add urad dal, asafetida, whole dry red chili, and fresh curry leaves. Sauté for 1-2 minutes or until the dal turns light brown. Pour the tempering over the chutney. Mix well. Serve.

 

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