Chutneys are a whole class of condiments or sauces from India that are sweet, savory, herbaceous, or tangy. They’re made with an assortment fruits, vegetables, spices, and herbs to serve with main dishes for an extra layer of flavor. Some popular chutneys are Cilantro-Mint Chutney that you’ll often see in restaurants and South Indian Coconut Chutney. This Cranberry Chutney is a savory, tangy alternative to classic cranberry sauce with similar flavors to mango chutney. It’s a perfect addition to your Thanksgiving or holiday spread or for canning as a hostess gift!
Why you’ll love this Recipe
Cranberry Chutney offers a bit of a variation from classic cranberry sauce. Most Thanksgiving or Christmas spreads tend to be fairly simple in terms of spices and flavors. This Cranberry Chutney adds bold flavor and color to any spread.
It’s ready in 30 minutes to make from scratch on the stove top, saving precious oven space. It’s sweet, spicy, and tart and pairs with any main dish. It can be canned as a gift, used in appetizers, or as a sauce or glaze. It stays true to the ingredients and flavors used to make authentic Indian chutneys.
Ingredients - Notes and Substitutions
Cranberries - Fresh or frozen cranberries will work for this recipe! Apple - Use a sweet red apple, like fuji, gala, or honey crisp. I don’t peel mine, but you absolutely can if you’d like to. Golden Raisins - Golden raisins are common to fruit-based chutneys, like mango chutney. Raisins absorb a lot of liquid and break up the texture of the chutney. They can be omitted if you don’t like raisins. Orange - A pairing that can’t be denied - oranges and cranberries! Orange juice balances the cranberry by adding acidity, natural sugars, and brightness to the chutney. Ginger - Use freshly minced or grated ginger and adjust based off of preference. It pairs really well with the orange juice and cranberries. Green chili pepper - Serrano pepper, jalapeños, or Indian green chili peppers and a bit of heat, but not too much. Substitute with ½ teaspoon chili powder or red chili flakes to spice preference. Apple Cider Vinegar - This is my preferred vinegar for fruit chutneys but distilled white vinegar works as well. Sugar - Cranberries are incredibly tart and need sugar to balance it out. Adjust the amount in the recipe based off of personal preference. Also, feel free to use substitutes like honey, maple syrup, or sugar-free substitutes like Splenda. Spices - We’re only using cumin seeds and garam masala for a bit of warmth.
How to make Cranberry Chutney
Start by prepping all of your ingredients:
Dice the green chili pepper Mince the garlic Core and dice the apple Grate a 1-inch knob of ginger (about 5 grams)
On low to medium heat, add the oil into a saucepan. Toss in the grated ginger, minced garlic, diced pepper, and cumin seeds. Sauté for 2-3 minutes until you can smell the aroma and the green chili pepper has softened a bit. Now, add in the cranberries, raisins, apples, sugar, orange juice, and apple cider vinegar. Give everything a really good stir and let it come simmer, stirring in 2-3 minute intervals. Cover the sauce pan with a lid. At about 12 minutes in, the cranberries will begin to burst and release their juices. The diced apples will have softened. After another 12 minutes, the chutney will have reduced about half. Add the garam masala and stir everything together again. Remove the chutney from heat. At this point, you can mash down the cranberries and apples with a spatula or potato masher for a thicker chutney, or you can leave it chunky with the softened apples and cranberries for some texture. Let it cool to room temperature before serving.
What to Serve Cranberry Chutney with
You can use Cranberry Chutney as a sweet, savory option anywhere you would use cranberry sauce! Try these options:
In a leftover Thanksgiving turkey sandwich In a little bowl on a charcuterie board to top a cheese cracker In a cranberry brie cheese puff pastry To glaze a ham or chicken In a chutney grilled cheese sandwich
The possibilities are endless!
Storage Instructions
Cranberry Chutney can be kept in an airtight container in the refrigerator for up to 10 days. It can also be frozen for up to 2 months. Thaw it in the fridge overnight for use the next day.
More Chutneys and Achars to try
Recipe
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