VIDEO
STEP BY STEP CRANBERRY CHUTNEY:
INGREDIENTS:
Cranberry - 2 cups
Chana dal - 2 tbsp
Urad dal - 2 tbsp
Green chili - 8
Red chili - 4
Corinder leaves - 1/4 bunch
Salt - to taste
Oil - 2 tbsp
TO TEMPER:
Oil - 2 tsp
Mustard seeds - 1/4 tsp
Curry leaves - few
HOW TO MAKE:
Heat oil in a pan add chana dal, urad dal, green chili and red chili. Saute until golden brown. Add washed cranberries. Saute for 2 to 3 minutes.
Do not over cook cranberries. Add washed coriander leaves and mix well. Combine well. Turn off the stove.
Add needed salt and allow to cool down completely. Once cooled down transfer to mixer and make a fine paste.
Transfer ground chutney to serving bowl. Heat oil in a sauce pan splutter mustard seeds and add curry leaves. Temper the chutney.
Spicy and Tangy Cranberry Chutney is ready to serve 😋😋 Serve with Idli, Dosa, Roti and good to mix with rice too.
TIPS:
Naturally cranberry is sour so do not add tamarind or tomato.
Have added green and red chili but any one can be added.
Curry leaves can be added along with coriander leaves.
Mint leaves can be added for extra flavor.
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