This Cranberry Chutney is sweet, spicy, and tangy, all at the same time. It is like a flavor burst in your mouth, with the cranberries, apples, orange juice, and spices. Make it in the instant pot or stovetop, in just 30 minutes. Enjoy it on a cheese tray, or with your favorite appetizer or sandwich!
You will find that most people make cranberry chutney for festive holiday meals. It is perfect for to brighten up the table for a special Thanksgiving or Christmas dinner.
But hey, why not enjoy it while the season lasts. We love to make this homemade cranberry chutney and have it on hand all through fall, when fresh cranberries are available.
I like to make this cranberry chutney Indian style with apples and raisins, and some ginger and spices, along with orange juice. So call it as you wish Cranberry Apple Chutney or Spicy Cranberry Chutney or Cranberry Ginger Chutney. Don't hesitate to try your own variations to this chutney!
It is so easy to make this chutney, especially with the instant pot similar to applesauce. Just gather the ingredients, sauté, and pressure cook. It takes just 30 minutes to make it, and it stays good for up to two weeks. You can even freeze it!
This Cranberry Chutney is:
- Sweet, spicy, and tangy
- Delicious & Easy to make from scratch
- Can be ready in less than 30 minutes
- Perfect to enjoy on a cheese or charcuterie board, with appetizers or slathered on sandwiches.
What is Cranberry Chutney?
Cranberry Chutney is a sweet and sour condiment made with fresh cranberries, vinegar, sugar, spices, and other additions such as ginger, apples, raisins, oranges, etc.
A chutney is typically cooked to break down he fruits, and mixed with sugar and spices. It makes a delicious, flavorful side to enjoy with appetizers or your meal, similar to my apricot chutney.
Cranberries: I like to make this chutney with fresh cranberries. However if you only have frozen ones, feel free to use them. As we are cooking the chutney, you can add them without thawing. There could be extra liquid at the end with frozen cranberries, so you might have to turn the instant pot on saute mode for a few minutes to get a thicker consistency.
Apples: They help to balance the tart flavor with their sweetness. Use fuji, gala or honeycrisp apples. Peel, core, and dice them into small pieces.
Onions: In my opinion, onions are a must to add in an Indian flavored chutney. Not a lot, just a small amount of diced red onions.
Ginger: It adds the perfect little zing to this chutney. I prefer to use freshly grated ginger to get the best flavor.
Sugar: It helps to balance the flavor of the chutney. I used white granulated sugar. You can increase or decrease the amount to your taste.
Raisins: Add some golden raisins to the chutney for some sweetness and texture.
Apple cider vinegar: This balances the sweetness in the chutney. You can use white vinegar if you dont have apple cider vinegar.
Orange juice: In place of water, I like to add orange juice for some extra flavor!
Spices: This is the Indian touch to this chutney, with some garam masala, roasted cumin powder and red chili powder.
How to make?
You can make this chutney in the instant pot, or on the stovetop. First, I will share the instant pot method, which is the easiest.
Instant Pot Method
- Heat oil in the instant pot on sauté mode. Once hot, add onions and let them cook until the onions soften. Press cancel. Then add ginger and mix it.
- Add the cranberries, apple, raisins, sugar, apple cider vinegar, spices, and orange juice. Close the lid, and pressure cook.
- Once the cooking is completed, allow the pressure to release naturally for 10 minutes, then release any remaining pressure manually.
- You can use a immersion blender to roughly blend the chutney. Or use a potato masher if you like your chutney chunky.
If you used frozen cranberries, you might need to put the instant pot on sauté mode for a few minutes. Remember this chutney thickens as it cools. Taste and add more sugar if needed.
Cranberry chutney is ready to enjoy.
Look at the beautiful red color and the perfect texture!!
You will love the flavor of this Indian style Cranberry Chutney.
Follow the same steps as above using a heavy bottom pot to make the chutney (I don't recommend using a skillet, as the cranberries pop and need more space).
In place of pressure cooking, cover and cook on medium heat for about 12-15 minutes until the cranberries have softened and popped. Then follow the steps to mash the cranberries, thicken and store the chutney.
Sweetness: We love this chutney with the amount of sugar suggested and the spices. However if you like your chutney sweeter, feel free to adjust by adding more sugar.
Add orange zest: To make this chutney even more flavorful, you can grate some orange zest.
Cranberry Pear Chutney Variation: Replace apples with pear for a variation or depending on what you have on hand.
Thanksgiving planning: If you are making this chutney for thanksgiving, you can make it up to a week ahead of time and store.
Storage: Let the chutney cool down completely before storing. Then transfer to an air tight container and store it for up to two weeks in the refrigerator. You can also freeze the chutney for up to 3 months.
How to Serve?
- Serve it on a charcuterie board for Thanksgiving, or Christmas dinner, or for a special brunch.
- This goes very well with Brie and Sharp cheddar, on a cheese board.
- Serve as a side for grilled meats. It goes perfectly with turkey, chicken, or pork chops.
- Spread it on a sandwich, or crackers. It is great on a grilled cheese sandwich.
- Use it as a dip. We have enjoyed in place of using ketchup too.
The main difference is that chutney and sauce are cooked and relish is raw. Cranberry relish is a tart raw dish made with finely chopped ingredients. Cranberry sauce is cooked and is typically sweeter in flavor. On the other hand, chutney has spices or flavoring added, for an additional depth of flavor.
Let the chutney cool down completely. Then transfer to an air tight container and store it for up to two weeks in the refrigerator. You can also freeze the chutney.
Yes, cranberry chutney can be freezed for up to 3 months in an airtight container. To use it, thaw overnight in the refrigerator and then use.
Hope you enjoy this delicious Cranberry Chutney. Do share how you liked it in comments.
More easy Indian Condiment recipes:
- 12 ounce Cranberries
- ½ tablespoon Oil I used canola oil
- ½ cup Onions diced
- 1 tablespoon Ginger grated
- 1 Tart-sweet apple Fuji, Gala or Honeycrisp, peeled, cored and diced
- ¼ cup Golden Raisins
- ¾ cup Granulated White Sugar
- ½ cup Orange Juice
- 2 tablespoon Apple cider vinegar
- 1 teaspoon Garam Masala
- 1 teaspoon Salt
- 1 teaspoon Kashmiri red chili powder or paprika, mild
- ½ teaspoon Roasted Cumin Powder
- Wash and dry the cranberries.
- Heat oil in the instant pot on saute mode. One hot, add onions and let them cook for about 2 minutes until the onions soften. Press cancel. Then add ginger and mix it.
- Add the cranberries, apple, raisins, sugar, apple cider vinegar, spices, and orange juice. Close the lid, and pressure cook on high pressure for 5 minutes.
- Once the cooking is completed and the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure manually.
- You can use a hand blender to roughly blend the chutney. The chutney thickens as it cools. Taste and add more sugar if needed.
- Cranberry chutney is ready to enjoy!
- Follow the same steps as above using a heavy bottom pot to make the chutney. In place of pressure cooking, cover and cook on medium heat for about 12-15 minutes until the cranberries have softened and popped. Then follow the steps to mash the cranberries, thicken and store the chutney.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Sounds DO Delicious!
-Do you think I can use dried cranberries on the stovetop? Thx!
Meeta Arora says
Hi Sue - Sorry, I have not tried this chutney with dried cranberries.
This is delicious! I made some substitutions, as I didn't have a few things, but it turned out fabulous, anyway. I subbed a gorgeous Starkrimson pear for the apple, a shallot for the onion, and lacking golden raisins, I used craisins. . .gilding the lily a little, I admit. 😉 Couldn't be easier to throw together. And the result is just fabulous. Went wonderfully with air fryer pork chops. Yum! Thanks for the great recipe.
Piping Pot Curry says
Hello - That makes me really happy. Thank you for sharing back 🙂