Cranberry Chutney (Spicy, Sweet & Tangy)

Last Updated on November 20, 2020 by Babita

Cranberry Chutney is spicy, sweet and tangy made with whole cranberries. I made this recipe of cranberry chutney because I was not happy with the traditional cranberry sauce.

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I love cranberry sauce by itself, but I can’t bring myself to pair it up with turkey as I personally feel its too sweet for my taste. So couple of years back after a web search, I came across this delightful recipe for “cranberry chutney” and since then have been making it every year for Thanksgiving.

If you are looking for a savory cranberry recipe, then this is the one.

Ingredients:

1 (12ounce) package of fresh cranberries
1/4 cup balsamic vinegar
1/2 cup sugar
1 tsp freshly grated nutmeg
1 tsp ground cinnamon
1 tsp cayenne pepper or chili powder
1 tsp cumin powder

Method:

• In a medium saucepan, combine cranberries, vinegar and sugar on medium-high heat.
• Bring it to a boil.
• Reduce the heat and stir in nutmeg, cinnamon, cayenne/chili and cumin powders.
• Simmer for 20 to 25 minutes and until the mixture has turned thick.
• Cool and refrigerator before serving.

How to Serve Cranberry Chutney

• You can serve it like you would serve cranberry sauce on the side during thanksgiving as a condiment.
• You can also use it in a sandwich. Apply it on one side of the bread and add your favorite deli meat, some lettuce, tomatoes and you are done.
• You can serve it with crackers topped with cream cheese and present it as appetizers/starters.

Like I mentioned above this recipe is sweet, tangy and has the right amount of spice. The original recipe called for cayenne pepper, but I substituted it with red chili powder to make it more spicy. It is perfect for the Indian palate. For those who are not used to spice, don’t worry. This chutney has right blend of spices without it being overpowering or hot. Enjoy!