- Submitted by Dahlia
(Karonda Chutney, Kalakai Chutney)
I first tasted cranberries in US. It looked quite similar to Karonda, also known as Kalakai commonly found in India. Many people confuse both these berries. However I want to make it clear that both are different. Kalakai is oval, lighter in colour with red and white shades. Cranberries are more rounder and has a deep red colour. I recently got my hands on both cranberries and karonda. So i have taken a picture below of both cranberries and karonda side by side so that you can see the difference. The inside is also slightly different.
This cranberry chutney that I have shared below can be made with either cranberries or karonda, whichever you can find. Traditionally Karonda chutney is made in North India. I made slight differences in the recipe. I added roasted peanuts to add some body to the chutney. Alternatively, you can add grated coconut. Either way the chutney has a sour and spicy taste. It tastes awesome, so do try it.
Video Instructions for making Cranberry Peanut Chutney
Recipe for Cranberry Peanut Chutney
Preparation Time: 5 minutes
Cooking Time: Nil
- Cranberries - 1/2 cup
- Roasted Peanuts - 1/4 cup
- Dry Red chilies - 4
- Garlic - 1 clove
- Cumin seeds - 1 tsp
- Oil - 1 tbsp
- Salt - to taste
- Cilantro - handful (finely chopped)
- Take all the ingredients in a mixie jar. Blend it to a smooth puree.
- Adjust any ingredients as per personal preference.
- Transfer to a serving bowl and enjoy with idli, dosa, white rice or chapathi.
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