March 5, 2018

Dried Cranberry - Coriander leaves Chutney / Chutney Recipe - 30 / #100chutneys

Dried Cranberries are made up of dehydrating the fresh ones and popularly used in muffins, breads, trail mix, salads etc. Apart from these, the sweet and sour taste in cranberries make a delicious chutney too. I have included green chillies and ginger to give a spicy taste and fresh coriander leaves to give a refreshing flavour to the chutney. All these ingredients blend so well to a give flavourful chutney. This chutney pairs perfectly with Idly, Dosa, Roti or Curd rice.

Ingredients :

1 Oil 
1/2 Cup Dried Cranberry 
1/2 Cup Coriander leaves 
3 - 4 Green chillies
Small piece of Ginger 
Salt to taste 

For Tadka :

1 Tsp Oil 
1/2 Tsp Mustard seeds
1/2 Tsp Urad dal 
A pinch of Hing powder 

Method :

Heat oil in a pan and add green chillies followed by ginger and coriander leaves.

Saute it for half a minute and add dried cranberries.

Saute it together for a minute, remove from the flame and cool the sautéed ingredients.

Grind into fine paste by adding the required quantity of salt and water.

Once done, transfer it to a bowl and keep aside.

For tadka, heat oil in a pan and add mustard seeds.

Once it starts spluttering, add urad dal and hing powder.

Fry and add it to the prepared chutney.

Garnish with coriander leaves and serve.

Serving Options :

Serve with Idly, Dosa, Roti or Curd rice.


  1. There is no way for me to think a chutney with cranberry.. You Deserve the Innovative Queen Place da priya.. Chutney looks so yummy and Pictures are perfect..

  2. I can already feel the taste of this chutney must be tangyand spicy . I can spread on toast

    1. Yeah... it can also be served as a spread. Thanks Jagruti :)

  3. Lovely.. it will taste good with Sindhi koki as well. I will try it out.