Meal Prep · Indian
Cranberry Chutney
A vibrant and tangy Indian-inspired cranberry chutney, perfect for festive meals or everyday delight.
Ingredients
Tap to check offMethod
Step-by-step- Rinse cranberries thoroughly. If using frozen, no need to thaw.
- In a medium saucepan, combine cranberries, sugar, apple cider vinegar, and water. Bring to a simmer over medium heat, stirring until sugar dissolves.
- Add the chopped red onion, grated ginger, minced green chilies (if using), ground cumin, ground coriander, red chili powder, and salt to the saucepan. Stir well.
- Reduce heat to low and continue to simmer, stirring occasionally, for 20-25 minutes, or until the cranberries have burst and the chutney has thickened to your desired consistency. The chutney will thicken further as it cools.
- Stir in the golden raisins (if using) and garam masala during the last 5 minutes of cooking.
- Remove from heat and let cool completely before transferring to an airtight container. The flavors will meld and deepen upon cooling.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 0.5 g |
| Fat | 0.2 g |
| Carbohydrates | 45 g |
| Fiber | 3 g |
| Sugar | 40 g |
Storage & Freezer Guide
Make it last Refrigerator Up to 2 weeks
Store in an airtight jar or container. Ensure it’s completely cooled before refrigerating to prevent condensation.
Freezer Up to 3 months
Transfer cooled chutney to freezer-safe containers or bags, leaving some headspace. Thaw overnight in the refrigerator before use.
Reheat Stovetop/Microwave
Gently reheat on the stovetop over low heat, stirring occasionally, or in the microwave in short bursts until warmed through. Add a splash of water if it’s too thick.
Chef’s Corner
- For a smoother chutney, you can use an immersion blender to pulse it a few times after cooking, or mash gently with a potato masher, leaving some texture.
- Adjust the spice level: Omit green chilies and red chili powder for a milder version, or increase for more heat. A pinch of cayenne pepper can also be added.
- Experiment with spices: A tiny pinch of ground cloves or cinnamon can add another layer of warmth. For a smoky touch, add a pinch of smoked paprika.
- Perfect pairing: This chutney is fantastic with roasted meats (especially turkey or chicken), cheese boards, crackers, or as a condiment with Indian breads like paratha.
