Cranberry Chutney
This Indian-style cranberry chutney has a perfect balance of spicy, sweet, and tangy flavors (aka ‘chatpata’ in Hindi) with the warmth of spices and ginger. Level up your fusion or Indian meal, appetizers, or sandwiches with this delicious cranberry chutney.
❤️ You’ll Love This Cranberry Chutney Recipe
- Texture: Chunky, thick yet spreadable like jam. However, you can keep it a little saucy or runny consistency if you like that way.
- Taste: Medium spicy with a right balance of sweet and tangy flavor
Dump & Cook: This cranberry chutney is super easy to make. Just add all ingredients to a pan, mix and cook. It gets ready in just 20 minutes.
Zesty and Spicy: With hints of orange zest and a mix of chili powder, this chutney is a refreshing and spicy addition to meals.
Versatile: Perfect for festive occasions, holidays, or as a daily side, Cranberry Chutney complements a range of dishes, from Indian to Western cuisines (whether it’s a cheese board or sandwiches).
🧾 Ingredient Notes
- Cranberries: Use fresh cranberries for optimal tartness. You can use frozen cranberries if unavailable, but ensure they are thawed completely before use. But do not use dried cranberries.
- Green Chili and Red Chili Powder: Adjust the quantity based on your heat preference. Green chilies provide fresh heat, while red chili powder offers a deeper, smoky spice.
- Ginger: Fresh ginger adds a sharp, aromatic warmth.
- Orange Zest: It gives the chutney a refreshing, citrusy note. Only use the outer orange part of the peel, avoiding the bitter-white part.
- Brown Sugar and White Sugar: White sugar balances the tartness of the cranberries. Brown sugar also lends a rich, molasses flavor to the chutney.
- Cumin Powder: It provides a slightly earthy flavor that complements the tang of cranberries.
- Apple Cider Vinegar: It adds a tangy brightness and aids in preservation.
🧾 How To Make Cranberry Chutney Recipe? (Pics)
1) Add everything (cranberries, green chili, ginger, orange zest, brown sugar, white sugar, cumin powder, red chili powder, salt, and apple cider vinegar) in a pan.
2) Mix the ingredients thoroughly.
3) Turn on the heat to medium and cover the pan.
4) Cook until cranberries become soft and mushy, stirring occasionally.
5) Use the back of a spatula to mash some cranberries, achieving a thicker texture.
6) Uncover and continue cooking for 5 minutes or until all moisture evaporates. Once the chutney reaches your desired consistency, turn off the stove.
💭Few Tips For Cranberry Chutney
- Never use dried cranberries. Go for fresh or frozen ones.
- Adjust the sugar level based on the tartness of your cranberries.
- For a more smooth textured chutney, you can blend it into puree.
- Make ahead: This chutney tastes good cold (from the fridge) or at room temperature. So you can make it a day or two before the serving day.
🥣 Storage Instructions
- To Refrigerate, store cranberry chutney in an airtight container for up to two weeks. Ensure it’s cooled to room temperature before storing.
- Always use a clean spoon to take chutney from the jar to maintain shelf-life.
- To Freeze, store it in a freezer-safe container or zip-lock bag. Freeze for up to 3 months.
- Because this chutney is thick (no moisture left) it won’t freeze like a rock. So take the required amount with a spoon, thaw slightly on a countertop or in the refrigerator, and serve.
🍽 Serving Ideas
- Cheese/snack board: Pair the chutney with brie or cream cheese and crackers for a delightful snack. The creamy texture of the cheese beautifully contrasts with the tangy and spicy chutney, elevating any cheese board presentation.
- Crostini: Toast the sliced baguette bread, spread this cranberry chutney, sprinkle some feta cheese and you’ll have a delicious appetizer ready.
- Holiday Side: Serve with your fusion Thanksgiving meal as a side.
- Indian meal: This chutney pairs well with paratha (like aloo paratha, or methi paratha) or as a side for your any Indian meal.
- As a spread: Use it as a tangy spread for sandwiches or wraps. Or simply spread it on the bread while making a cheese sandwich, trust me, it’s too good!
Check Out Other Chutney Recipes
- Peach chutney
- Apple chutney (Coming soon)
- Coconut chutney
- Cilantro chutney
Did you try this cranberry chutney recipe? I’d love to hear about it! Leave a review in the comment section below.
Cranberry Chutney Recipe (Sweet & Spicy)
US measuring cups are used (1 cup = 240 ml)
Ingredients
- 12 oz Cranberries
- 1 Green chili, finely chopped
- ½ inch Ginger, minced
- 1 teaspoon Orange zest
- ½ cup Brown sugar, packed
- ½ cup White sugar
- ½ teaspoon Cumin powder
- 1 teaspoon Red chili powder
- ½ teaspoon Salt
- 2 tablespoons Apple cider vinegar
Instructions
- Add everything (cranberries, green chili, ginger, orange zest, brown sugar, white sugar, cumin powder, red chili powder, salt, and apple cider vinegar) in a pan.
- Mix the ingredients thoroughly.
- Turn on the heat to medium and cover the pan.
- Cook until cranberries become soft and mushy, stirring occasionally.
- Use the back of a spatula to mash some cranberries, achieving a thicker texture.
- Uncover and continue cooking for 5 minutes or until all moisture evaporates. Once the chutney reaches your desired consistency, turn off the stove.
Notes
- Never use dried cranberries. Go for fresh or frozen ones.
- Adjust the sugar level based on the tartness of your cranberries.
- For a more smooth textured chutney, you can blend it into puree.
- Make ahead: This chutney tastes good cold (from the fridge) or at room temperature. So you can make it a day or two before the serving day.
