This sweet, spicy and tangy chutney makes a great accompaniment to Idlis, Dosas, Savory Pongal, Medu Vadas and especially Pesarattu/Moong dal Dosa/Moong sprouts Dosa.
Course Chutneys
Cuisine Andhra cusine, Indian, north indian, south indian
Add mustard seeds, methi seeds, cumin seeds, curry leaves, red chilis and chopped ginger.
Fry until golden and keep them aside
In the same pan add cranberries
Cook for 2 mins until soft
Transfer fried ginger to blender along with salt ,jaggery and 1/4 cup water
Now add cranberries and blend into smooth paste
Add oil to pan for seasoning
Add chana dal, cumin seeds, urad dal, red chili, and hing
Now add ground paste and mix well.
Serve with dosa, idly.
Transfer the prepared chutney into a dry, glass container. Let it cool completely. Store in an air tight glass container in the refrigerator. It will last for 2 months in the refrigerator.