Cranberry Peanut Dahi Chutney



Cranberry Ginger Paste

• ½ cup dried cranberries
• ¼ tsp ginger
• Chilli pepper to taste
• ¼th cup Water

• 3 tbsp roasted and chopped peanuts
• 1 cup yogurt
• ½ tsp ginger chili paste
• ½ tsp cumin powder
• ½ tsp black salt
• 2 tbsps cranberry ginger paste


To make the cranberry ginger paste, blend the dried cranberries, ginger, and chilli pepper with water to create a paste, in a blender,
To make the chutney, whisk together the peanuts, yoghurt, ginger chili paste, cumin powder, and black salt. Add in the cranberry ginger chili paste.
Refrigerate the cranberry peanut dahi chutney.

About Saransh Goila:

Saransh Goila won a cooking game show in 2011, and has risen in the chef ranks since. Now the founder of an eponymous quick-serve chain called Goila Butter Chicken, Goila appeared as a guest judge on Masterchef Australia. Goila holds a record for the ‘Longest road journey by a chef’, travelling across India to discover regional cuisines, for 100 days.