Quick cranberry chutney recipe to spice up your meals
Growing up, my mom made chutneys out of everything so this cranberry chutney recipe was inevitable. I get my love of experimenting with food from her. She is not one to stick to only traditional ways, although they definitely hold their own special place. But, we grew up loving variety and food experiments.
This cranberry chutney recipe is great not only for Indian dishes but love it for a variety of sandwiches as well as putting it on cheeseboards.
I use Indian spices but do not go overly heavy on them, because then it tastes just like every other chutney to me.
Cranberry Chutney Ingredients
In order to use less sugar, I use some raisins. This adds sweetness and also softens flavor of the very sharp cranberries.
The ingredients are quite simple:
- Fresh cranberries
- Brown sugar
- lemon juice
- Red chilli powder (lal mirch)
- Cumin/Coriander powder
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Indian Cranberry Chutney (Dried or Fresh Cranberries)
- 1 cup cranberries
- ¼ cup raisins
- ¼ cup plus 1 tbsp brown sugar total 1/4 cup plus 1 tbsp brown sugar
- 1 tsp lemon juice
- ¼ cup water
- ⅛ tsp cumin coriander blend cumin coriander blend (50/50) (dhana jeeru)
- ⅛ tsp red chilli powder lal mirch
- ⅛ tsp salt
- Add cranberries, raisins, brown sugar and water to a small sauce pan
- Boil on medium 4-5 minutes until berries start to pop. Add in spices and mix. Mash cranberries with a fork or spoon. They should easily break apart. Turn off heat. Add lemon juice and mix.
- If you would like a smooth chutney, blend. If not, you can also serve it chunky.
- Store in fridge overnight giving time for flavors to absorb. Serve at room temperature.