Cranberry Almond Chutney Video Recipe

Cranberry Almond Chutney is a great way to incorporate fresh Cranberries in kids meal. I have mentioned alternate names Karonda (Carissa carandas) in Hindi, Kalakai ,Chirukila, Sirukilaa in Tamil makes a good substitute in recipes that call for Cranberries as it tastes quite similar to each other also it is called ‘karvand’ and in Bangla, it is identified as ‘koromcha’. Karonda is an Asian Shrub and it grows well in warm and dry parts of Indian subcontinent. Cranberry grows in cold countries and I live

in the place where we get plenty of Cranberries during winter season. So I got few bags of fresh Cranberries when I noticed a huge stock in the grocery store. Since I know the taste of Kalakai (களாக்காய்) I assure this is so close to it. In Google few link says both cranberry and kalakai are same and also I noticed cranberry as குருதிநெல்லி in Tamil. It’s a superb healthy fruit and I always freeze some seasonal berries to use it up during winter. Also I will come up with 3 more Cranberry recipes in near future.

Cranberry Savory Waffles

Cranberry Pickle

Cranberrry Peanut Chutney

Eggless Cranberry Cookies

Cranberry Almond Chutney Preparation

• Clean the Cranberries 3 -4 times as needed (I soak it for 20 minutes and rinse Pic 1 & 2).
• Pat drain the washed Cranberries over kitchen towel.
• Blanch the almonds by soaking it in boiling water for 3-5 minutes (Pic 3).
• Again soak the blanched almonds in hot water for 15-30 minutes (Pic 4).
• Meanwhile sauté the ingredients for chutney.

• Heat oil in a pan.
• Add washed chana and urad dal to it.
• Also add whole red chilies to it.
• Saute till dal changes golden brown.
• Next add Ginger(if using), Cranberries and within 3-4 minutes cranberries change color and pops up (Pic 5).

• Now using ladle crush randomly and that’s it (Pic 6), remove from the flame.
• Add soaked almonds with water, sauteed cranberry mixture and salt to the mixie jar / food processor (Pic 7).

• Blend with necessary water to coarse or smooth chutney as desired (Pic 8).
• Then temper the chutney by adding oil to the same pan.
• Splutter mustard seeds in hot oil followed by curry leaves.
• Add this to the prepared chutney (pic 8) and serve with Idli /Dosa / Paniyaram or Rice Varieties.

Ingredients

Almonds – 1/3 Cup
Cranberries – 1/2 Cup
Red Chili – 2 Numbers
Urad Dal – 1 Tbsp
Chana Dal – 1 Tbsp
Optional grated ginger – 1 Tbsp
Oil , Salt and Water – As Needed

Video Tutorial

Cranberry Almond Chutney Print Version

Print

Cranberry Almond Chutney Video Recipe

Prep Time

15 mins

Cook Time

5 mins

 

Learn to make Cranberry / Kalakai / Karonda Carissa carandas chutney recipe

Course: Side Dish

Cuisine: Indian

Servings: 4 People

Author: Sangeetha Priya

Ingredients

• Almonds – 1/3 Cup
• Cranberries – 1/2 Cup
• Red Chili – 2 Numbers
• Urad Dal – 1 Tbsp
• Chana Dal – 1 Tbsp
• Optional grated ginger – 1 Tbsp
• Oil Salt and Water – As Needed

Instructions

1. Clean the Cranberries 3 -4 times as needed.
2. Pat drain the washed Cranberries over kitchen towel.
3. Blanch the almonds by soaking it in boiling water for 3-5 minutes.
4. Again soak the blanched almonds in hot water for 15-30 minutes.
5. Meanwhile saute the ingredients for chutney.
6. Heat oil in a pan.
7. Add washed chana and urad dal to it.
8. Also add whole red chilies to it.
9. Saute till dal changes golden brown.
10. Next add Ginger(if using), Cranberries and within 3-4 minutes cranberries change color and pops up.
11. Now using ladle crush randomly and that’s it, remove from the flame.
12. Add soaked almonds with water, sauteed cranberry mixture and salt to the mixie jar / food processor.
13. Blend with necessary water to coarse or smooth chutney as desired.
14. Then temper the chutney by adding oil to the same pan.
15. Splutter mustard seeds in hot oil followed by curry leaves.
16. Add this to the prepared chutney and serve with Idli /Dosa / Paniyaram or Rice Varieties.

Tips & Variations

1. Can use almond meal/powder instead of whole almonds, grind directly the meal with other sautéed stuff and enough water.
2. Also you can use unsweetened dried cranberries, soak with almonds or separately for 30 minutes or until it plump then grind it with other stuffs…in this case no need to sauté the berries.