Cranberry Chutney

At this time of the year, fresh cranberries are abundant and readily available. On my last grocery run, I picked up a couple of bags to try different recipes with this wonder berry! Last week I shared the recipe of cranberry apple chutney with you all. That recipe requires a bit of cooking but tastes amazing as a spread or as a relish. It goes perfectly with the roasts as well, be it turkey, ham or lamb.

Another thing that I made is sugar free craisins or dried cranberries to add to my salads and baked goods. I followed and the craisins came out perfect.

After all these recipes, I still had about 2 cups of cranberries left. I knew I have to make this vibrant berry pink fresh cranberry chutney with those. It is a very simple chutney that does not involve any cooking. Just blend the ingredients in a blender for a minute, and your chutney is ready.

This chutney is very similar to mint cilantro chutney that is usually paired with a lot of Indian snacks like samosas and pakoras.  For this chutney you need onion, ginger, garlic, green chilli, apple cider vinegar, ground cumin, salt and some sweetener of your choice along with cranberries.


2 Cups, Cranberries

1 Small Red Onion Diced

1 Clove Garlic

1” piece of Ginger

1 Green Chilli (deseeded if you prefer it to be less spicy)

¼ Cup Apple Cider Vinegar

¼ Cup or less Sugar (or 2 packets of Splenda)

½ tsp ground cumin

Salt to taste


Put all the ingredients in a blender and give it a good whirl to make a smooth paste.

Adjust salt and sugar to taste.

Enjoy your vibrant pink chutney with savoury snacks or as a spread in your sandwich!

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