Cranberry Chutney

Ingredients
1/2 a cup of fresh cranberries
1/2 cup of fresh coconut
4 or five mild or hot chili peppers (adjust to preference)
1 teaspoon sugar
salt to taste
1/4 teaspoon black mustard
pinch of asafoetida
2 teaspoon olive oil
Preparation time 5 minutes
Cook fresh cranberries for about 1 minute in high heat with about 1/2 cup water. In a skillet take one teaspoon of oil, add very little mustard let it splutter. Put the tender cranberries along with the water, salt, sugar and the coconut, red pepper in a blender. Blend it till it mixes well. Season with mustard and pinch of asafoetida.
You can eat this chutney with cooked rice or spread it on bread or pita bread or Naan.