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!

Ingredients

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

Method 

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

• Brie and Cranberry Tarts from Jen Around the World
• Coconut Cranberry Bars from Blogghetti
• Cranberry Apple Crisp from Art of Natural Living
• Cranberry Bliss Bars from Hezzi-D's Books and Cooks
• Cranberry Christmas Cake from Devour Dinner
• Cranberry Christmas Kiss Cocktail from Our Good Life
• Cranberry Crackle Tart from Karen's Kitchen Stories
• Cranberry Walnut Bars from Pandemonium Noshery
• Cranberry-Walnut Oat Bread from The Spiffy Cookie
• Lemon Cranberry Scones from Palatable Pastime
• Slow Cooker Cranberry Meatballs from Cheese Curd In Paradise
• Sourdough Cranberry Cinnamon Rolls from That Recipe
• Vegan Almond, Coconut, and Cranberry Chutney from Magical Ingredients
• Winter Sangria from Fresh April Flours