My spiced Cottage Cheese, Cranberry Beetroot Chutney



• Cottage Cheese 250g (cut into squares or any desired shape)
• Olive oil 1 tablespoon

For the My Spice
• Fennel powder 1 teaspoon
• Cumin powder 1 teaspoon
• Salt n pepper to taste
• Lemon juice 1 tea spoon

For the Chutney
• ½ cup grated cooked beetroot
• 1/3 cup frozen U.S Cranberries
• oil 1 teaspoon
• hing pinch
• mustard seeds ½ tsp
• cumin seeds ½ tsp
• ginger garlic red chilli paste 1 teaspoon
• 10 curry leaves
1 chopped fresh green chilli or jalapeno
• coconut milk ½ cup
• salt n pepper to taste


Whisk all the ingredients for the marinade Marinate the cottage cheese for 30 to 45 minutes.

Pan sear in olive oil until golden brown and rich in colour For the chutney. Heat oil, add mustard seeds, hing and cumin seeds along with the curry leaves. Fry for 30 seconds.

Add the grated beetroot and fresh frozen cranberries and simmer for 10 minutes. Season to taste with salt, pepper and a dash of lemon juice. Serve with the cottage cheese Garnish with mint, coriander and thinly sliced onions.