Spicy Cranberry Chutney

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

Rate This Recipe


  • 1 pocket - Cranberries
  • 1 tsp - Red chilli powder
  • 1/2 tsp - Methi powder
  • 1/4 tsp - Turmeric powder (haldi)
  • 1/2 tsp - Mustard seeds
  • salt to taste
  • 4 to 5 tsp - Oil
  • Curry leaves (optional)

How to Make Spicy Cranberry Chutney

  • Wash the cranberries and set aside to dry. In a saucepan, heat the oil.
  • Add the cranberries to the pan, stir and cover with a lid. Stir occasionally.
  • Within minutes, the cranberries will turn mushy.
  • At this point, add the salt, haldi, chilli powder and methi powder. Stir, cover and cook for some more time, till the cranberries have totally disintegrated and the oil has separated from the sides.
  • Crackle the mustard seeds in some oil with the curry leaves, in another pan, and pour over the chutney.
  • Since cranberries are very sour, you might want to taste the chutney and add more salt or chilli powder, according to taste.
  • Take the chutney off the stove and allow to cool in a dry container.