Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              piece  fresh ginger -- (1 inch) peeled
  1              whole  lime
  1                cup  golden raisins
  6             ounces  fresh cranberries (1/2 of a 12-ounce bag)
  1                cup  flaked -- sweetened coconut
     1/2           cup  water
  2        tablespoons  sugar
     1/2         whole  serrano chile -- seeded and minced (1/2 to 1) 
     1/2           cup  packed fresh cilantro

Preparation:

1. Cut the ginger and lime into 1/2 inch chunks. With the food processor running, drop the ginger and lime chunks through the feed tube and process until finely chopped. 2. Add the raisins and cranberries and process until coarsely chopped. Add the coconut and pulse until just mixed. 3. Remove half the mixture and set aside. Process the remaining mixture until it forms a thick paste. 4. In a saucepan, simmer the paste-like mixture with the water and sugar. Stir to blend the ingredients and cook until the liquid thickens and reduces to about half. Turn off the heat. 5. While the sauce cooks, chop the cilantro in the food processor. 6. Stir the remaining uncooked cranberry mixture, cilantro and the chile, if using, into the cooked cranberry mixture. (If the mixture seems too thick, add a spoonful of hot water.) Serve at room temperature. (Can be made a day ahead and refrigerated). Notes: Capture the flavors of coastal India with fresh lime and coconut in this sweet-tart red and green chutney. A chutney with crunch appeal. For the best flavor and texture, cook half the mixture and stir it together with the uncooked half. Use a mini-chopper or food processor to make this recipe a breeze.

Nutritional Information:

632 Calories (kcal); 1g Total Fat; (1% calories from fat); 6g Protein; 167g Carbohydrate; 0mg Cholesterol; 28mg Sodium