Cranberry Chutney Recipe (Sweet & Spicy)
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.
Servings 2 cups
Calories 62kcal
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.
Nutrition
Serving: 2tablespoons | Calories: 62kcal | Carbohydrates: 16g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 87mg | Potassium: 32mg | Fiber: 1g | Sugar: 14g | Vitamin A: 51IU | Vitamin C: 4mg | Calcium: 9mg | Iron: 0.2mg
