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Sweet And Sour Cranberry Chutney

vahrehvahchef's picture
Want to make a wonderful impression with your guests? This yummy cranberry chutney is just the way to do it. The cranberry chutney would make a delicious accompaniment for your snacks. Try this cranberry chutney recipe and make a dip that is truly different.
  Chopped green chilies 3
  Cumin seeds 1⁄2 Teaspoon
  Cranberries 1 Cup (16 tbs)
  Garlic 4 , chopped
  Ginger 1 , sliced
  Green coriander 1⁄2 Bunch (50 gm)
  Jaggery 1 Tablespoon
  Oil 1 Tablespoon
  Salt To Taste

1. In a pan, heat some oil and add cumin seeds to it. When they start to splutter, add sliced ginger and chopped garlic and lightly sauté it.
2. Now add cranberries and green chilies to it and cook on medium heat until tender.
3. Add chopped coriander, cover the pan with a lid, and let it cook for some more time. Add some water and cook again.
4. Now add jaggery and salt to taste and stir for some more time.
5. When almost done, transfer the mixture in a blender and blend it into a fine paste.
6. Check the seasoning.
7. Your sweet and sour cranberry chutney is ready to be relished with snacks.

Recipe Summary

Difficulty Level: 
Preparation Time: 
7 Minutes
Cook Time: 
25 Minutes
Ready In: 
32 Minutes
If you are sick and tired of regular cranberry sauce, then you should try this sweet and sour cranberry chutney. This preparation is a blend of all tastes like sweet, sour, tangy, hot and spicy. It is also quite easy and can be served on any occasion as a gorgeous dip for the snacks. So, next time you invite guests, surprise them with this special Indian-style cranberry chutney.

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AnjaliD's picture
Indianized cranberry chutney. Has to be yummy :) Will be making this for my big Thanksgiving dinner this week. Thanks.
Snigdha's picture
Wow..looks like a great dip for pakoras/bajjis and most other snacks.
rumya's picture
You can freeze crannberries in the freezer for about 1 yr. I love crannberry. I am going to try this chutney. I can't wait. Thank you.
blessy.matty's picture
Thanx Chef. I made the cranberry chutney and it served as a dip, chutney (for dosas) and even as part of a sauce for marination. Even the chutney can be stored in the refridgerator for many weeks.
AnjaliD's picture
Update - I DID make this cranberry chutney and served it with Mirchi bhajji. And it was a instant hit. The spicy mirchi with sweet and sour chutney. It was a great combination.
Anonymous's picture