Cranberry Chutney
Sweet, tangy, and lightly spiced cranberry chutney made with fresh cranberries, ginger, garlic, green chili, cumin, cinnamon, and orange zest. Perfect for Thanksgiving, holiday appetizers, sandwiches, and Indian snacks.
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Equipment
Ingredients
- 1 tablespoon Oil
- 1 bag Cranberries
- 1 tablespoon Ginger grated
- 1 tablespoon Garlic grated
- 1 Green Chili chopped, or as per taste
- ¼ cup Water
- pinch of Salt
- ¼ cup Orange Juice
- 1 ½-inch Cinnamon Stick
- ½ cup Sugar or as needed
- 1 teaspoon Roasted Cumin Powder
- ½ teaspoon Kashmiri red Chili Powder or as per taste
- 1 tablespoon Orange Zest from one large orange
Instructions
- Sauté the aromatics: Add oil to the pot. When the oil is hot, add ginger, garlic, and green chili. Sauté for 2-3 minutes or until you smell the aroma.1 tbsp Oil, 1 tbsp Ginger, 1 tbsp Garlic, 1 Green Chili
- Add the cranberries: Add the fresh cranberries, salt, cinnamon, orange juice, and a small amount of water. Stir to combine.1 bag Cranberries, ¼ cup Water, pinch of Salt, ¼ cup Orange Juice, 1 ½-inch Cinnamon Stick
- Cook until softened: Cook until the cranberries begin to burst and soften. Use the back of a spoon to gently break some of them down while leaving some whole for texture.
- Add the sugar: Stir in the sugar and continue cooking until it dissolves and the chutney begins to thicken.½ cup Sugar
- Add the spices: Add red chili powder and roasted cumin powder. Stir well and cook for a few more minutes so the flavors come together.1 tsp Roasted Cumin Powder, ½ tsp Kashmiri red Chili Powder
- Finish with orange zest: Turn off the heat and stir in fresh orange zest.1 tbsp Orange Zest
- Cool: Let the cranberry chutney cool before serving or transferring to an airtight container. It will thicken further as it cools.
Nutrition Facts
Cranberry Chutney
Amount per Serving
Calories
370
Calories from Fat 72
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Trans Fat
0.03
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Sodium
84
mg
4
%
Potassium
238
mg
7
%
Carbohydrates
79
g
26
%
Fiber
8
g
33
%
Sugar
61
g
68
%
Protein
2
g
4
%
Vitamin A
178
IU
4
%
Vitamin C
48
mg
58
%
Calcium
36
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- Do not overcook the cranberries; leaving some pieces whole gives the chutney a better texture.
- Adjust sugar depending on how tart your cranberries are.
- Add more or less green chili depending on your preferred spice level.
- Roasted cumin adds a warm, savory flavor that balances the tart cranberries.
- Add the orange zest near the end for a brighter citrus flavor.
- The chutney thickens as it cools, so stop cooking while it is still slightly loose.
- Make it 1–3 days ahead for Thanksgiving or holiday meals.
- Serve with Indian snacks, bread, sandwiches, roasted vegetables, cheese boards, or holiday leftovers.
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