Tangy, sweet, a little spicy and super flavorful, this Indian cranberry chutney is sure to steal the spotlight at your holiday table! This is an incredibly easy recipe to make and comes together in only 20 minutes. Serve it as a a dip, on cheese boards, in sandwiches or wraps, or even instead of jam!
Cranberry sauce is a staple at most Thanksgiving tables. I was inspired to make an Indian inspired version of cranberry sauce which is so flavorful and delicious and tastes amazing with all the holiday staples, you'll never go back to canned cranberry sauce again.
This Indian cranberry chutney is tangy and tart from the fresh cranberries and has a beautiful orange flavor in the background, It is not overly sweet and is perfumed with so many amazing warming spices. I like to add a little bit of heat in the form of fresh jalapenos, but you can totally leave it out if you don't enjoy spicy foods. It is the perfect side to make for potlucks since it stores so well and can be made days in advance. Transfer it to pretty glass jars and decorate with a cute ribbon if you plan of gifting it to friends and family!
Jump to:
Ingredients to make cranberry chutney
- Cranberries are the star of this chutney. Use the freshest cranberries that you can find. They have an amazing tart flavor and slight bitterness, that pairs beautifully with all the spices.
- Orange zest and juice adds a lovely flavor to this chutney and pairs really well cranberries. I like using a large navel orange in this recipe.
- Sugar helps cut down some of that tartness from the cranberries and turn it into a thick and luscious chutney. You could also use other sweeteners like jaggery in this recipe.
- Tomato paste adds a lovely umami flavor to the background. You won't even be able to tell that there is tomato in there, but it adds so much flavor!
- Ginger adds a little spicy flavor to this chutney. I love the background warmth and heat it adds.
- Fenugreek and nigella seeds have so much flavor and add a beautiful aroma to this chutney when toasted.
- Spices are the star of this chutney along with the cranberries. I don't use a lot of spices but they add just the right amount of flavor and make it so delicious.
- Jalapeno adds a nice freshness and heat to this chutney. Feel free to use more or less, depending on how spicy you want your chutney to be.
How to make cranberry chutney
(Instant pot instructions are in the recipe card below)
1.Heat a heavy bottomed saucepan on medium heat and add in the fenugreek and nigella seeds. Toast them for about a minute or until they are fragrant and the fenugreek seeds turn golden brown.
2. Now add in all the other ingredients (except the jalapeno).
3. Mix everything together.
4. Heat this mixture on medium heat until it starts to bubble, then turn the heat slightly lower so it keeps simmering.
5. Cook this mix for about 10 minutes or until most of the cranberries have burst open and the chutney has thickened considerably.
6. Using a potato masher, mash any big chunks of cranberries roughly (we still want to have some smaller chunks). Taste and adjust salt if needed.
7. Now add in the sliced jalapeno and mix everything together. Cover and let the chutney simmer for another 5 minutes before turning off the heat.
8. Let the chutney cool completely before filling it in airtight containers and storing in the refrigerator. The chutney will thicken even more as it cools.
Tips and tricks
- Use fresh cranberries for the best flavor. Fresh cranberries are tart and a little bitter which pairs beautifully with the spices and sugar to great a tangy, sweet and flavorful chutney. The pectin in cranberries helps the chutney thicken naturally. Don't use dried cranberries in this recipe.
- Adjust the sweetness depending on how tart your cranberries are. If your cranberries are particularly tart, you will need to add a little more sugar in this recipe.
- Don't skip the spices as they give this chutney an amazing aroma and flavor.
- Make it spicy by adding about ½ teaspoon of red chili powder to this recipe if you like spicy foods! You can also use more jalapenos if you like.
- Double the recipe to make a big batch and share with your friends and family in cute glass jars.
Instant pot v/s stove top
This easy cranberry chutney can be made in an instant pot or on the stovetop. The only real difference between these two methods is that with the stovetop, you’ll have to keep an eye on the pot, whereas with an instant pot, you can mix everything together and walk away. The time it takes to cook is pretty much the same, since the Instant pot takes a bit of time to come up to pressure. Both options work great!
Storage instructions
Store cranberry chutney in airtight container in the refrigerator for up to 3 weeks. Repurposed glass jars work great for storing chutney and gifting it to friends and family.
Cranberry chutney also freezes beautifully. Pack the chutney in an airtight container or freezer-safe plastic bag to prevent freezer burn. For best results, use the frozen cranberry chutney within a couple of months, and defrost in the refrigerator overnight.
What to serve with cranberry chutney
Use cranberry chutney as a dip, on cheese boards, in sandwiches or wraps, or even instead of jam! It also makes the perfect side dish during holidays like Thanksgiving/Christmas.
It pairs particularly well with sharp cheeses like cheddar. I love making holiday appetizer boards of little naan crackers topped with sharp cheddar, a dollop of cranberry chutney and jalapeno slices. Such a fun and beautiful dish to share with your guests.
It works really well to jazz up sandwiches using leftover roast turkey/chicken or even deli meat. Use it in any of your favorite sandwiches for an amazing oomph of flavor.
Frequently asked questions
What can I use cranberry chutney for?
Cranberry chutney can be used as a dip, on cheese boards, in sandwiches or wraps, or even instead of jam! It also makes the perfect side dish during holidays like Thanksgiving/Christmas.
Can I freeze cranberry chutney?
Cranberry chutney freezes beautifully. Pack the chutney in an airtight container or freezer-safe plastic bag to prevent freezer burn. For best results, use the frozen cranberry chutney within a couple of months, and defrost in the refrigerator overnight.
Do I need to reheat the chutney before serving?
Cranberry chutney can be served at room temperature or directly from the refrigerator like other condiments.
Which cheeses pair well with cranberry chutney?
My favorite cheese to pair with naan crackers and cranberry chutney is sharp cheddar. Some other wonderful options would be goat's cheese, brie, blue cheese and parmesan.
Other recipes that you might like
Recipe
Indian cranberry chutney
Equipment
Ingredients
- 20 oz cranberries
- 1 orange zested and juiced
- 1 cup sugar
- ½ cup water
- 2 tablespoons tomato paste
- 1 teaspoon ginger finely minced/grated
- ⅛ teaspoon fenugreek seeds (optional)
- ¼ teaspoon nigella seeds
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon turmeric powder
- ½ teaspoon cumin seed powder
- ½ teaspoon coriander seed powder
- ½ teaspoon garam masala powder
- kosher salt
- ½ jalapeno julienned
Instructions
- Heat a heavy bottomed saucepan/instant pot on medium heat and add in the fenugreek and nigella seeds. Toast them for about a minute or until they are fragrant and the fenugreek seeds turn golden brown.
- Now add in all the other ingredients (except the jalapeno) and mix everything together.
Stove top instructions
- Heat this mixture on medium heat until it starts to bubble, then turn the heat slightly lower so it keeps simmering and cover it with a lid.
- Cook this mix for about 10 minutes or until most of the cranberries have burst open and the chutney has thickened considerably. Using a potato masher, mash any big chunks of cranberries roughly (we still want to have some smaller chunks). Taste and adjust salt if needed.
Instant pot instructions
- Secure the lid, close the pressure valve, and cook for 1 minute at high pressure. Naturally release pressure for 10 minutes.
- After the pressure is released, remove the lid, and mix well. Using a potato masher, mash any big chunks of cranberries roughly (we still want to have some smaller chunks). Taste and adjust salt if needed.
Finishing up the chutney
- Now add in the sliced jalapeno and mix everything together. Cover and let the chutney simmer for another 5 minutes before turning off the heat.
- Let the chutney cool completely before filling it in airtight containers and storing in the refrigerator. The chutney will thicken even more as it cools.
Leave a Reply