Healthy Cranberry Peanut Chutney Recipe

Cranberry Peanut Chutney , For the very first time I bought cranberries recently and luckily they are organic and washed. When I tasted raw I found some similarities with south Indian kalakai/ Carissa carandas, so I felt it would be great to use in chutneys. Since they are tangy I skipped tomato/Tamarind and added few peanuts that made them a great combo for this chutney and tasted awesome. What else we moms need when kids enjoy the homemade healthy food like this cranberry chutney with natural attractive color :-).

Ingredients

Cranberry – 1/2 Cup
Onion – 1 Medium
Chana Dal – 1 Tbsp
Urad Dal – 1 Tbsp
Salt – As Needed

Grated Ginger – 1tsp (Optional)
Coriander Powder – 1tsp
Roasted Peanut – 1/3 Cup
Red Chilis- 2 Numbers
Red Capsicum – 1/4 Slice

Cranberry Peanut Chutney Preparation

In a wide pan/kadai heat a tbsp of oil add roughly chopped onion, red chili, red capsicum, urad and chana dal saute for 2-3 minutes in medium flame till onion changes color.
Now add washed whole cranberries, salt and saute in medium flame for another 4-5 minutes till cranberries turn translucent.
Finally add coriander powder and switch off the flame.
When the mixture cooled completely grind it with roasted peanuts, adjust salt and water according to your taste.
Serve it with hot dosa or idlis, here i served it with sponge Kollu/Horsegram Dosa.
Also this chutney tastes good with hot rice + ghee.