Sunday, November 21, 2021

Vegan Almond, Coconut, and Cranberry Chutney

This lip smacking spicy and vegan chutney is made with cranberries, almonds, and coconut. This is a perfect dude to idli, dosa, or parathas. This is a great dip to dunk baby carrots, sweet peppers or cucumbers for a healthy snack!

This is an easy recipe with minimum steps. Tamarind, tomato, or lemon is generally used in many of our chutney recipe sto add a little sour or tart flavor. The tart cranberries are great to use in chutneys. They require a good balance with salt and spicy heat. That can be done in many ways and cranberries are used in savory form in our home. Almonds and coconut add to the creaminess of the chutney. 

Nut based chutneys are popular in our cuisine. We add nuts to add creaminess, bring everything together like an emulsifying agent, and to add flavor. Minty Tomato Peanut Chutney and Pecan Chutney are delicious nut based chutneys just like this one. These chutneys are amazing with different flavor profiles.

This is the season of cranberries and these tart hemsWe are sharing recipes featuring cranberries, "Cranberry Creations", in our #ourfamilytable hosted by Christie. We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!


Almonds - 20 or 2 tbsp
Cranberry - 1/2 cup
Onions - 1/2 cup, chopped
Garlic - 2, sliced
Salt - 1/2 tsp
Oil - 1 tsp
Dried red chilies - 6
Coconut - 1/2 cup, shredded. fresh or frozen

For Tempering
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Asafetida - 1/8 tsp


Dry roast the almonds, cook, and grind to a coarse powder.

Heat oil in a pan and add the red chilies, onion, and garlic and sauté till onions become translucent. Add the cranberries and sauté till it is soft. Finally, add the shredded coconut and sauté for 2 minutes. Switch off the flame and let it cool.

Transfer the cooled mixture to the blender with coarse almonds, add salt and grind to a smooth paste. While grinding add about three quarters cup of water in installments.

Transfer to a bowl. Heat oil in a pan and add the ingredients listed under tempting. When mustards splutters add asafoetida and fry for 30 seconds.

Pour this onto the chutney.

Serve with idli, dosa, or paratha, or even with veggies as a creamy dip.

Cranberry Creations


  1. Oh goodness, this does looks so pretty and delicious

  2. I love chutney! This sounds AMAZING!

  3. I have never seen anything like that before and it looks stunning! The flavors sound so inviting and delicious.

  4. I really need to learn more about chutneys. This is so gorgeous with the cranberry color.

  5. I always think sweet with cranberries but this is a delicious savory idea.

  6. I think a chutney with cranberries is a grand idea. I can think of lots of ways to use it.

  7. I love chutney and what a great idea to add cranberries!