South Indian Style Cranberry (karaunda) Chutney

Tamil equivalent name and pictures can be seen at

Ingredients and Method to make south Indian style cranberry chutney

2 tsp split chick pea lentil (chana dhal/ kadalai parappu)
2 tsp split black gram lentil (udad/urad dhal/ ulatham parappu)
1/4 tsp fenugreek seeds (methi/mendiyam)

1 tbsp oil
1 onion cut fine
6 dry red chilies (or to taste) (I used byadgi variety)
1/2 cup fresh cranberries
salt to taste

Dry roast chana dhal and udad dhal separately until reddish and aromatic. Roast methi seeds separately until it turns brownish, then soak these three ingredients in sufficient water for at least one hour.

Heat 1 tbsp of oil in a heavy bottomed pan, add onions to it and saute until it is transparent, then add dry red chilies (byadgi) and stir a few more times, then add 1/2 cup washed fresh cranberries and stir until the cranberries are cooked and soft.

Cool to room temperature and grind this along with the soaked and drained lentils to a smooth paste adding water as required to move the blades and achieve required consistency. Add salt to taste and give it another quick turn in the blender/ grinder.

Remove and serve this chutney with dosai (Indian savory crepes) / adai (savory rice and lentil cakes) or idli (steamed rice and lentil or oat cakes) or upma varieties.

Shridhar Bhatt