Cranberry Coconut Chutney
Prep time
Cook time
Total time
A lip smacking tangy and spicy chutney made with coconut and with the deliciousness of cranberries!
Author: Indira Shyju
Recipe type: Side Dishes
Cuisine: Fusion
Serves: 3-4
RecipeIngredients
- 1 cup freshly grated coconut (or frozen grated coconut that has been thawed or shredded coconut)
- ½ cup fresh or frozen cranberries
- ½ inch by ½ inch piece of fresh ginger
- ½ tsp kashmiri chilli powder (omit for AIP)
- ¼ tsp sea salt
- ½ cup warm water
For garnish:
- 1 tsp coconut oil
- ¼ tsp mustard seeds (omit for AIP)
- 4-6 fresh curry leaves
RecipeInstructions
- Blend all the ingredients for the chutney in a blender or food processor until you get a fine textured paste. Check for seasoning and add more salt if needed.
- In a small seasoning pan , heat the coconut oil and add the mustard seeds. When they splutter, add the curry leaves and stir for 30 secs. Turn heat off. Pour this seasoned oil on top of the chutney.
Notes
For a strict AIP version, skip the red chilli powder and the mustard seeds.
If using shredded coconut instead of fresh or frozen coconut, use hot water for blending instead of warm water. But make sure you use a large blender or food processor jar and exercise caution since hot liquids tend to cause an explosion in the food processor!
If using shredded coconut instead of fresh or frozen coconut, use hot water for blending instead of warm water. But make sure you use a large blender or food processor jar and exercise caution since hot liquids tend to cause an explosion in the food processor!
Recipe by Cook2Nourish at https://cook2nourish.com/2018/03/cranberry-coconut-chutney.html