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Cranberry Spinach Chutney | Palak chutney with Cranberry

Cranberry Spinach Chutney

Cranberry spinach chutney with detailed step by step photos and video : This easy cranberry spinach chutney recipe has flavors of spinach and warm spices. This chunky and bright green spicy chutney is loaded with cranberries, spinach and south Indian spices.

The lovely green color from spinach leaves makes this chutney pleasing to the eye and sour taste from cranberry . These both conbination will be very good taste and healthy . As indian we always love spicy chutney, i have added south indian spices what we will regularly use in any chutney.

This chutney just look and taste like Gongura chutney(Sorrel leaves chutney). As a south indian i love Gongura chutney a lot. After came to America. Here we can’t get good sorrel leaves. In place of sorrel leaves, i will make cranberries palak chutney . But i can make this only the sesason when cranberries are available fresh. We can also make with canned cranberries too. But i love to make with fresh.

In india, in some places we are getting these cranberries. If you are not able to find cranberries, we can also use Carissa carandas (vakkaya).

Cranberry Spinach Chutney

Fresh cranberries are in season for such a short time, which makes them all the more special. Quick tip: fresh cranberries freeze very well so grab an extra bag at the store. I add them to smoothies all the time as they are very high in antioxidants.

Health benifits of carnberries

Cranberries contain high levels of antioxidants and per Dr. Mercola, research bears out that cranberries also protect against cancer, particularly breast cancer, due in part to potent antioxidant polyphenols. One serving of cranberries also provides 24% of the daily value (DV) in vitamin C, along with vitamin E (alpha tocopherol), the only form of this powerful antioxidant actively maintained in the human body.

Cranberry Spinach chutney

This easy cranberry palak chutney recipe has flavors of palak and warm spices. This chunky and bright green spicy chutney is loaded with cranberries, spinach and south Indian spices.
Course Chutneys
Cuisine Indian
Keyword cranberries, palak, spices, spinach
Prep Time 5 minutes
Cook Time 15 minutes
Author Sowji’sKitchen

Ingredients

  • 1/2 Cup Cranberries
  • 3 Cups Spinach/Palak
  • 1 tbsp Oil
  • 1 tbsp Mustard seeds
  • 1 tbsp Urad dal
  • 1 tbsp Chana dal
  • 4 Garlic cloves
  • 10- 13 Red chili
  • Salt

Seasoning

  • 1 tsp Urad dal
  • 1 tsp Cumin seeds
  • 1 tsp Mustard seeds
  • 1 tsp Chana dal
  • Curry leaves
  • 1 tbsp Oil
  • Hing
  • 6 Garlic Chopped (Optional)

Instructions 

  • Heat a pan, add oil
  • Add urad dal, cumin seeds, chana dal, red chili, garlic, mustard seeds
  • Fry until golden and keep them aside
  • In the same pan add spinach and salt
  • Fry until soft and keep them aside
  • In the same pan add little oil add cranberries
  • Cook until soft and keep them aside
  • Once cool , grind all the ingredients with salt and water.

Seasoning

  • Heat oil in a pan
  • Add urad dal, chana dal, garlic, curry leaves, mustard seeds, cumin seeds and red chili
  • Once they splutter, add hing .
  • Off the heat, add the ground chutney .
  • Mix chutney with all the fried and tempered ingredients
  • Serve chutney with hot rice and spoon of ghee.

Notes

Mix chopped onions only while eating this pickle or serve them on a side. Do not add onions if planning to store.
Onions release water and may spoil the pickle.

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How to make Cranberry Spinach Chutney with Step by Step :

1.Heat a pan, add oil

Oil

2.Add urad dal, cumin seeds, chana dal, red chili, garlic, mustard seeds

Fry them

3. Fry until golden and keep them aside

Keep it aside

4. In the same pan add spinach and salt

Spinach

5. fry until soft and keep them aside

Saute

6. In the same pan add little oil add cranberries

Cranberries

7. Cook until soft and keep them aside

Cook cranberries

8. Once cool , grind all the ingredients with salt and water.

Grind

Tempering

1. Heat oil in a pan

2. Add urad dal, chana dal, garlic, curry leaves, mustard seeds, cumin seeds and red chili

3.Once they splutter, add hing .

4. Off the heat, add the ground chutney .

5. Mix chutney with all the fried and tempered ingredients

6. Serve chutney with hot rice and spoon of ghee.

Serve cranberry spinach chutney

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