As part of this week’s Culture Tuesday column, Priya Narayanan of @spices.and.spoons shares five of her vegan chutney recipes, including this Vegan Cranberry Chutney. Click here to see the full Culture Tuesday article with four more vegan Indian chutney recipes.
Ingredients
- 2-3 small garlic cloves
- 1 ” ginger - minced
- 1.5 cups fresh cranberries
- 5-6 green chillies - or to taste
- 1 cup red onions - diced
- 2 tbsp raw sugar
- 1 tsp cumin seeds
- ½ tsp ground turmeric
- ¼ tsp asafoetida
- For tadka - tempering
- 1 tbsp neutral oil
- 1 tsp black mustard seeds
- 1 tsp black gram dal - skinned
- 5-6 curry leaves - fresh
Instructions
- In a pan, heat some oil.
- Add the ginger, garlic, green chilies, red onions, cranberries, cumin seeds, turmeric, asafoetida, and brown sugar.
- Sauté on low to medium heat for roughly 15 mins or until cranberries are well cooked and turn mushy.
- Add salt and pepper to taste.
- Let the cooked mixture cool.
- When cool, blend the mixture till a semi-fine paste is reached.
- Dish into a bowl and add the tadka.
- Serve with warm rice or roti/bread.
- Store this in an air-tight container in the refrigerator for around 10-15 days.
Tried this recipe?Let us know how it was!
PIN/SAVE/SHARE THIS ARTICLE
Recipe & photography by Priya Narayanan (@spices.and.spoons).
If you loved this Vegan Cranberry Chutney recipe, you might also like…
