Raw Cranberry is a super-fruit rich in vitamins, minerals and antioxidants. Autumn is its harvest season when the fruits turn deep red with a white flesh and a soft seed inside.
The unexpectedness of this fruit has given me a bad experience earlier on my first taste test. I considered it to be sweet like raspberries and blueberries but the sourness was like a sting on those sweet nerve ending I have all over my tongue. I was a bit confused how to treat this berry and I never ventured to buy them again.
After reading about the nutritive benefits of this berry I decided to give it a place on my dining table. October market is flooded with red cranberries and I could not resist any more and I bought some. I had a hearty laugh at my daughter who tasted a berry and her facial muscles puckered into a sour expression. So, I added coconut and raisins to tone it down and made a chutney and everyone at home is asking for more now.
Ingredients for the chutney
1 cup fresh cranberries
½ cup shredded coconut
1 tablespoon golden raisins
2 dried red chillies
a small piece ginger
salt to taste
2 tsp coconut oil
1 tsp mustard seeds
1 dried red chilly
Few curry leaves
- Put the cranberries, coconut, red chillies, raisins and ginger in a small blender/mixer and grind to a coarse paste.
- Transfer it to a bowl and to temper it heat coconut oil in a small pan.
- Add the mustard to the hot oil and allow it to crackle. It’s good to cover it loosely with a lid as the mustard will splutter all over.
- Break the chilly and throw into the oil with the curry leaves. When it turns crispy pour it over the chutney and mix well.
Cranberry coconut chutney
This is a zesty chutney that adds flavor to many main dishes and snacks. The color is so appealing and with its irresistible taste I will be making a lot of it.