Easy Indian Cranberry Chutney Recipe – Dried or Fresh Cranberries
Quick cranberry chutney recipe to spice up your meals
See below for both fresh cranberry and dried cranberry Indian chutney.
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. Cranberry tastes great with goat cheese crostinis.
I use Indian spices but do not go overly heavy on them, because then it tastes just like every other chutney to me.
Watch the quick video below to see how easy it is to make!
Dried cranberries are a great way to make cranberry chutney or Dried Cranberry Sauce.
Fresh 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
- Raisins
- Brown sugar (can use white sugar)
- lemon juice
- Salt
- Red chilli powder (lal mirch)
- Cumin/Coriander powder
Dried Cranberry Chutney Ingredients
I made the dried cranberry chutney recipe slightly different. Feel free to add raisins or substitute brown sugar for white sugar.
Soak cranberries in 1 cup water approximately 30 minutes. Drain cranberries.
Blend the cranberries, salt, cumin/coriander powder, lemon juice and sugar. Add 8 tbsp water. Adjust water level for consistency you prefer. Add only 1 tbsp of water at a time so it doesn’t become too thin.
Looking For Other Fall Ideas? Check Out:
Maple Ice Cream with cardamom and butter pecans
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Indian Cranberry Chutney (Dried or Fresh Cranberries)
Equipment
- pan
Ingredients
Fresh Cranberries Ingredients
- 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
- 1 tsp cumin coriander powder cumin coriander blend (50/50) (dhana jeeru)
- ¼ tsp red chilli powder lal mirch
- ½ tsp salt
Dried Cranberries Ingredients
- 1 cup dried cranberries 145g
- ¼ tsp salt
- 1 tsp cumin coriander powder dhana jeeru, (1/2 tsp cumin powder, 1/2 tsp coriander powder)
- ¼ tsp red chilli powder lal mirch
- 1 tbsp lemon juice
- 3 tbsp sugar
- 8 tbsp water adjust to make consistency you prefer
Instructions
Fresh Cranberries Instructions
- 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.
Dried Cranberries Instruction
- Soak cranberries in 1 cup water approximately 30 minutes. Drain cranberries.
- Blend the cranberries, salt, cumin/coriander powder, lemon juice and sugar. Add 8 tbsp water.
- Adjust water level for consistency you prefer. Add only 1 tbsp of water at a time so it doesn't become too thin.
