Red Cranberries Chutney by Gowri Chebbi

Red Cranberries Chutney Recipe by Gowri Chebbi
Embrace the tangy notes of cranberries enhanced with the deep flavors of coconut, chili, and jaggery in this exquisite chutney. A perfect accompaniment that takes your meal from ordinary to extraordinary.
Ingredients:
- 1 cup cranberries, lightly roasted with 1 tsp of oil
- 1 cup dry coconut, roasted until it attains a light brown hue
- 1 tsp fenugreek seeds, roasted
- 1 tsp mustard powder
- ¼ cup red chili powder
- ½ cup jaggery (or brown sugar)
- 1 tsp asafetida
- Salt, to taste
Method:
1. In a grinder, combine the roasted cranberries, roasted dry coconut, roasted fenugreek seeds, mustard powder, red chili powder, jaggery, asafetida, and salt.
2. Process the mixture to a thick paste without adding water.
3. Store in an airtight container and enjoy as a delightful side with your meals.