Meal Prep · Indian
Cranberry Chutney
A vibrant and tangy Indian-inspired chutney, perfect for adding a burst of flavor to any meal.
Ingredients
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Step-by-step- Rinse cranberries thoroughly. If using frozen, no need to thaw.
- Heat oil in a heavy-bottomed pan or Dutch oven over medium heat. Add mustard seeds and fenugreek seeds; let them splutter.
- Add grated ginger, chopped green chilies (if using), and asafoetida. Sauté for 30 seconds until fragrant.
- Add cranberries, sugar (or jaggery), vinegar, water, red chili powder, turmeric powder, and salt. Stir well to combine.
- Bring the mixture to a boil, then reduce heat to low and simmer, stirring occasionally, for 25-30 minutes, or until the cranberries have burst and the chutney has thickened to your desired consistency. Most liquid should evaporate, and it should coat the back of a spoon.
- During the last 5 minutes of cooking, stir in garam masala and roasted cumin powder.
- Taste and adjust sweetness, tanginess, or spice level as needed. If too thick, add a tablespoon of water; if too thin, simmer a little longer.
- Remove from heat and let the chutney cool completely before transferring to sterilized jars. The chutney will thicken further as it cools.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 0.5 g |
| Fat | 1 g |
| Saturated Fat | 0.1 g |
| Carbohydrates | 45 g |
| Fiber | 3 g |
| Sugars | 40 g |
| Sodium | 10 mg |
Storage & Freezer Guide
Make it last Refrigerator 3-4 weeks
Store in an airtight, sterilized jar. Ensure the chutney is completely cooled before refrigerating. A thin layer of oil on top can extend shelf life.
Freezer Up to 6 months
Portion cooled chutney into freezer-safe containers or bags. Thaw overnight in the refrigerator before use.
Reheat Stovetop/Microwave
Generally served cold or at room temperature. If reheating, gently warm on the stovetop over low heat or in the microwave in short bursts, stirring occasionally.
Chef’s Corner
- **Adjust Sweetness & Spice:** Cranberries are tart. Feel free to adjust the sugar or jaggery based on your preference and the tartness of the cranberries. For more heat, add extra green chilies or a pinch of cayenne pepper.
- **Sterilize Jars:** For extended shelf life, always store chutney in properly sterilized glass jars. This prevents spoilage.
- **Consistency Check:** The chutney will thicken considerably as it cools. Don’t overcook it to a very thick consistency while hot, or it might become too solid when cold.
- **Flavor Development:** Like many chutneys, the flavors of this cranberry chutney deepen and meld beautifully after a day or two in the refrigerator.
