Cranberry Chutney Recipe – Ginger, Chili & Sesame Oil Delight

Last Updated on 2 months by Neha Deshmukh

Cranberry Chutney Recipe – Ginger, Chili & Sesame Oil Delight

Hey everyone! I’m so excited to share this cranberry chutney recipe with you. It’s a little different from your traditional cranberry sauce – a beautiful blend of Indian spices with the tartness of cranberries. I first stumbled upon a version of this while experimenting with flavors, and it’s been a holiday (and honestly, anytime!) staple ever since. It’s seriously addictive!

Why You’ll Love This Recipe

This cranberry chutney isn’t just another holiday condiment. It’s a flavor explosion! The sweetness of the cranberries is perfectly balanced by the heat of green chilies, the warmth of ginger, and a unique blend of Indian spices. It’s surprisingly easy to make, and it adds a touch of exotic flair to everything from roasted meats to cheese and crackers. Trust me, once you try it, you’ll be making it year-round.

Ingredients

Here’s what you’ll need to whip up a batch of this delicious chutney:

• 7.60 oz fresh cranberries
• 2 Thai green chilies
• 1 tablespoon minced ginger
• 1.5 teaspoon salt
• 0.25 teaspoon red chili powder
• 0.25 teaspoon turmeric powder
• 0.25 teaspoon fenugreek powder
• 0.25 teaspoon asafoetida (hing)
• 0.25 cup sesame seed oil
• 0.25 teaspoon honey
• 0.75 teaspoon mustard seeds
• 2 curry leaves sprigs

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your chutney.

Fresh Cranberries: Sourcing & Selection

Fresh cranberries are key here. Look for firm, plump berries with a deep red color. Avoid any that are soft or shriveled. You’ll need about 7.60 oz (around 215 grams) for this recipe. Frozen cranberries can work in a pinch, but the texture won’t be quite as good.

Sesame Seed Oil: Regional Variations & Flavor Profile

Sesame seed oil is what gives this chutney its signature aroma and flavor. I prefer using Indian toasted sesame oil – it has a richer, nuttier taste. You can find it at most Indian grocery stores. If you can’t find toasted, untoasted will work, but the flavor will be more subtle. (About 60ml)

Thai Green Chilies: Heat Level & Substitutions

Thai green chilies pack a punch! Feel free to adjust the quantity based on your spice preference. If you can’t find Thai green chilies, serrano peppers are a good substitute. Remember to handle chilies with care and avoid touching your eyes!

Unique Spice Blend: Asafoetida, Fenugreek & Turmeric

This is where the magic happens! Asafoetida (hing) has a pungent aroma when raw, but it mellows out beautifully when cooked, adding a savory depth. Fenugreek and turmeric contribute warmth and earthy notes. Don’t skip these – they’re essential to the flavor profile.

Curry Leaves: Fresh vs. Dried & Regional Use

Fresh curry leaves are best, if you can get your hands on them. They have a lovely citrusy aroma. If you can only find dried, use about half the amount, as the flavor is more concentrated. Curry leaves are widely used in South Indian cuisine and add a unique fragrance.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 2 tablespoons of sesame oil in a thick-bottomed pan over medium heat.
2. Add the chopped cranberries, minced ginger, Thai green chilies, salt, and curry leaves. Cook for about 10-12 minutes, stirring occasionally, until the cranberries soften and start to burst.
3. While the cranberries are cooking, heat the remaining sesame oil in a separate small pan. Add the mustard seeds and let them pop – this usually takes just a few seconds.
4. Once the mustard seeds have popped, immediately turn off the heat. Stir in the red chili powder, turmeric, asafoetida, and fenugreek powder. Be quick, as the spices can burn easily!
5. Pour the spice-oil mixture into the cooked cranberries. Stir well to combine everything.
6. Finally, add the honey and mix thoroughly. Let the chutney cool completely before transferring it to an airtight jar.

Expert Tips

• Don’t overcrowd the pan when cooking the cranberries. Cook in batches if necessary.
• Keep a close eye on the spices when tempering them in oil – they burn quickly!
• Taste and adjust the seasoning as needed. You might want to add a little more salt or honey to suit your preference.

Variations

This chutney is super versatile! Here are a few ideas to customize it:

• Vegan Adaptation: Simply replace the honey with maple syrup or agave nectar.
• Spice Level Adjustment (Mild to Hot): Remove the seeds from the green chilies for a milder chutney, or add an extra chili for a fiery kick. My friend, Priya, loves to add a pinch of cayenne pepper too!
• Festival Adaptations (Thanksgiving, Christmas): Add a pinch of cinnamon or cloves for a festive touch.
• Sweetness Level (Adjusting Honey): Start with 0.25 teaspoon of honey and add more to taste. I sometimes use a little brown sugar instead for a deeper molasses flavor.

Serving Suggestions

Oh, the possibilities! This chutney is amazing with:

• Roasted turkey or chicken
• Grilled meats
• Cheese and crackers (especially with a sharp cheddar or brie)
• Indian snacks like samosas or pakoras
• Even spread on sandwiches!

Storage Instructions

Store the cooled chutney in an airtight jar in the refrigerator. It will keep for up to 2 weeks.

FAQs

Let’s answer some common questions!

What is the shelf life of this cranberry chutney?

It will last for up to 2 weeks in the refrigerator in an airtight container.

Can I make this chutney ahead of time?

Absolutely! In fact, the flavors develop even more beautifully after a day or two.

What can I serve this chutney with?

So many things! Roasted meats, cheese, crackers, Indian snacks… the list goes on!

Can I use a different type of oil instead of sesame oil?

While sesame oil is traditional and adds a unique flavor, you can use a neutral oil like vegetable or canola oil in a pinch. But I highly recommend trying to find sesame oil – it makes all the difference!

How do I adjust the spice level of this chutney?

Remove the seeds from the green chilies for a milder chutney, or add an extra chili for more heat.

Is asafoetida essential to the recipe? What can I use if I don’t have it?

Asafoetida adds a unique savory depth, but if you can’t find it, you can omit it. A pinch of garlic powder can offer a very subtle substitute, but it won’t be quite the same.