Easy Cranberry Chutney
The taste of this recipe is inspired by the “Koth Bel” dip/chutney which in English known as Wood Apple pulp. One of my favorite childhood memories is this “Koth Bel” mix. During the summer vacation days, my maternal grand maa used to mash the applewood and spice it up for us to savor in the hot summer afternoon. It used to be a sheer bliss, reading my favorite novel while enjoying the unique taste of sour yet sweet chutney.
If you are interested to know more about Applewood, I found this web site informative.
I have not seen Apple Wood here in the Bay area, so I tried to create a similar taste with the easily available cranberry sauce. It is a very easy chutney which you can enjoy with any warm snack, or as a side of your main dishes to refresh your taste buds.
Raw Ingredients for the chutney 
Cranberry Chutney ready to be enjoyed.
I have added lemon juice and green chilies to balance the sweetness of the cranberry. I like the strong taste of sweet yet sour along with the kick from the chilies, but feel free to adjust it as per with your taste 🙂 It taste with Kabobs. This is also a very good dip for chips.
Serves 8
5 minPrep Time
5 minCook Time
10 minTotal Time
Save Recipe4 based on 1 review(s)
Ingredients
- 1 Can 14 Oz Cranberry Sauce
- 1 tbsp Lemon Juice
- 1/2 tsp Salt (as per taste)
- 1 tsp Mustard Oil
- 3-4 Green Chilies (as per taste)
- 1 tbsp Chopped Coriander leaves
Instructions
- Mix Cranberry Sauce with salt, and lemon juice.
- Add chopped coriander leaves green chilies as per taste
- Top with mustard oil
- It can be kept in refrigerator for couple of days.
Calories
Fat
Carbs
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