Cranberry Chutney Recipe Indian Style

Looking for a tangy, sweet, and spicy condiment that brings a burst of flavor to any Indian meal? This Indian-style Cranberry Chutney is just what you need! Made with fresh cranberries, aromatic Indian spices, and a hint of jaggery or sugar, this chutney is a fusion twist that pairs beautifully with both traditional and modern dishes.

Cranberry Chutney Recipe Indian Style

Recipe by Chef Sadat KhizarCourse: CondimentCuisine: IndianDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

90

kcal

Cranberry Chutney Recipe Indian Style

Ingredients

• 2 cups fresh cranberries

• 1/2 cup sugar (adjust to taste)

• 1/4 cup water

• 1 tablespoon grated ginger

• 1 tablespoon mustard seeds

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 1/4 teaspoon ground turmeric

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ground cloves

• 1/2 teaspoon red chili powder

• 1 tablespoon lemon juice

• Salt to taste

• 1 tablespoon oil (vegetable or mustard oil)

Directions

• In a medium-sized pan, heat the oil over medium heat. Once hot, add the mustard seeds. Let them splutter for about 30 seconds.
• Add the grated ginger and cook for another minute. Then, add the cumin, coriander, turmeric, cinnamon, cloves, and red chili powder. Stir well and cook for about 1 minute to toast the spices.
• Add the fresh cranberries and water to the pan. Stir to combine.
• Bring the mixture to a simmer, then reduce the heat. Cook for 15-20 minutes, occasionally stirring, until the cranberries have burst and the chutney has thickened to your desired consistency.
  
• Stir in the sugar, lemon juice, and salt to taste. Continue cooking for another 2-3 minutes until the sugar is fully dissolved and the chutney reaches a syrupy consistency.
• Remove the chutney from the heat and let it cool to room temperature. The chutney will thicken more as it cools.

Recipe Video

Serving Suggestions

This Indian-style cranberry chutney is incredibly versatile. Here are some delicious ways to serve it:

• With Indian breads: Spoon it over samosas, pakoras, or stuffed parathas.
• As a side dish: Serve alongside rice dishes like biryani or pulao for a tangy contrast.
• With cheese platters: Pair with paneer cubes or even Western cheese boards for a festive fusion twist.
• As a spread: Use it in wraps or sandwiches for an Indian-style cranberry kick.
• During festive meals: It’s perfect for Diwali, Thanksgiving, or Christmas dinner as a zesty accompaniment.

Storage Suggestions

Proper storage helps retain the flavor and freshness of your cranberry chutney:

• Refrigerator: Store in an airtight container for up to 2 weeks.
• Freezer: You can freeze the chutney in small portions for up to 3 months. Thaw overnight in the fridge before use.
• Sterilized jars: For longer shelf life, store in sterilized glass jars and refrigerate immediately after cooling.
• Avoid contamination: Always use a clean, dry spoon to scoop out chutney to extend its shelf life.

FAQs

Q1. Can I use dried cranberries instead of fresh?
Yes, but soak them in warm water for 15–20 minutes before using. The texture and flavor will be slightly different from using fresh cranberries.

Q2. Is this chutney spicy?
You can control the spice level. The recipe typically includes green chili or red chili powder, but you can adjust or skip it based on your preference.

Q3. What sweetener works best?
Jaggery is traditional in Indian chutneys, but brown sugar, coconut sugar, or even maple syrup can be used.

Q4. Can I make this chutney ahead of time?
Absolutely! In fact, the flavors deepen over time, so it’s even better the next day.

Q5. Is this chutney vegan and gluten-free?
Yes, this cranberry chutney is naturally vegan and gluten-free, making it suitable for a variety of diets.