Cranberry Chutney | Easy Thanksgiving Recipe | Tangy Spicy Dip | AUMcuisine | Vaidya Priyanka

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Chutneys are great complements anytime, and featured here is a cranberry chutney, sounding exotic right off the bat with its very moniker a charming juxtaposition of east and west. We first make a dry powder of cumin and fenugreek seeds, in a spice grinder. Next, add to blender in quaint procession, a bowl of lovely red cranberries, some sliced red onions, five cloves of garlic, cilantro leaves, pinches of chili flakes, cinnamon powder, salt to taste, and the cumin fenugreek spice powder. Put in a bit of coconut oil, and grind to a fine red paste. Garnish in the center of bowl with a curry leaf dipped in coconut oil.

Chutneys really originate from the kitchens of heaven, and this tangy spicy cranberry dip is verily a gift from the Goddess.

Learn how to cook delicious and healthy vegan meals from Vaidya Priyanka.

Each episode will not only leave you with a great dish but also with insight into the health benefits of the dish and the culture of its origin

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