Cranberry Spinach Chutney with Tempering
South Indian-style chutney combining tart cranberries with wilted spinach, tempered with mustard seeds, urad dal, and chana dal. Roasted spices and garlic are ground into a smooth, tangy condiment. Serve as an accompaniment to dosas, idlis, or rice.
Ingredients
Instructions
- 1
Heat oil in a pan
- 2
Add urad dal, cumin seeds, chana dal, red chilies, garlic cloves, and mustard seeds; fry until golden, then set aside
- 3
In the same pan add spinach and salt; fry until soft, then set aside
- 4
Add a little oil to the pan, add cranberries, and cook until soft; set aside
- 5
Cool all fried ingredients, then grind together with salt and water until smooth
- 6
Heat oil in pan, add mustard seeds, urad dal, chana dal, curry leaves, hing, and chopped garlic; add to ground chutney
Tips
Cool fried spices completely before grinding to prevent loss of volatile flavors
Add water gradually while grinding to achieve desired consistency
Good to Know
Refrigerate in airtight container up to 5 days
Prepare and grind all ingredients except tempering seasoning; add fresh tempering just before serving
Serve at room temperature with dosas, idlis, upma, or as a rice condiment
Common Mistakes
Do not skip cooling fried spices to avoid burnt or bitter flavors
Do not over-grind to avoid losing texture and spice granularity