Cranberry Chutney Recipe – Indian Spice Blend & Sweet-Spicy Flavor

Last Updated on 2 months by Neha Deshmukh

Cranberry Chutney Recipe – Indian Spice Blend & Sweet-Spicy Flavor

Hey everyone! I’m so excited to share this cranberry chutney recipe with you. It’s a little different than your average cranberry sauce – we’re taking a detour to India for a burst of incredible flavor! I first stumbled upon this combination a few years ago, and it’s been a Thanksgiving (and honestly, all-year-round!) staple ever since. The sweet and tart cranberries get this amazing warmth from the Indian spices, and it’s seriously addictive.

Why You’ll Love This Recipe

This isn’t just another cranberry sauce. It’s a flavor explosion! The Indian spice blend adds a depth and complexity you won’t find anywhere else. It’s sweet, spicy, tangy, and just a little bit unexpected. Plus, it’s surprisingly easy to make, whether you prefer the stovetop or the Instant Pot.

Ingredients

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

• 3 teaspoons fennel seeds
• 2 teaspoons coriander seeds
• 1 teaspoon fenugreek seeds (methi seeds)
• 1 teaspoon black mustard seeds
• ?? teaspoon kalonji (nigella seeds)
• 2 tablespoons oil
• 24 ounces fresh cranberries (about 680g)
• 1 ½ cups sugar (about 300g)
• ?? cup water (about 240ml)
• 2 teaspoons roasted cumin powder
• 1 ½ teaspoons salt
• ?? teaspoon black pepper
• ?? teaspoon cayenne pepper

Ingredient Notes

Let’s talk about some of these ingredients – especially the spices! They really make this recipe sing.

Fennel Seeds: Aromatic Base

Fennel seeds have a lovely anise-like flavor. They form the aromatic base of our spice blend.

Coriander Seeds: Earthy & Citrusy Notes

Coriander seeds bring a warm, earthy flavor with a hint of citrus. Don’t skip toasting them – it really wakes up their flavor!

Fenugreek Seeds (Methi Seeds): Distinctive Flavor Profile

Fenugreek seeds have a slightly bitter, maple-like flavor. A little goes a long way, so stick to the 1 teaspoon.

Black Mustard Seeds: Pungent & Adds Texture

Black mustard seeds add a lovely pungent kick and a bit of texture. They’ll pop when they hit the hot oil, which is a good sign!

Kalonji (Nigella Seeds): Unique Flavor & Regional Significance

Kalonji seeds have a slightly smoky, onion-like flavor. They’re common in Indian cuisine, especially in Bengali cooking. If you can’t find them, you can leave them out, but they do add a unique touch.

Cranberries: Fresh vs. Frozen Considerations

Fresh cranberries are best, but frozen work in a pinch! No need to thaw them – just add them straight from the freezer.

Oil: Choosing the Right Oil for Flavor

I like to use a neutral oil like vegetable or canola oil, but you could also use a flavorful oil like coconut oil for a subtle twist.

Roasted Cumin Powder: Depth of Flavor

Using roasted cumin powder is key. It adds a smoky depth that regular cumin powder just doesn’t have. You can easily roast cumin seeds yourself if you can’t find pre-roasted powder.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the fennel seeds, coriander seeds, fenugreek seeds, black mustard seeds, and kalonji into a fine powder using a spice grinder.
2. Heat the oil in your Instant Pot (using the sauté mode) or a large stovetop pot. Add the ground spices and toast for about a minute, until fragrant. Be careful not to burn them!
3. Add the cranberries, sugar, water, roasted cumin powder, salt, black pepper, and cayenne pepper. Give everything a good mix.
4. If using an Instant Pot: Secure the lid and cook on high pressure for 1 minute. Then, let the pressure release naturally for 10 minutes before manually releasing any remaining pressure.
5. If using a stovetop: Simmer the mixture for about 10 minutes, or until the cranberries burst and the sauce thickens. Stir occasionally to prevent sticking.
6. Let the chutney cool completely in the pot – it will thicken even more as it cools. Trust me, patience is a virtue here!

Expert Tips

• Toast your spices: Toasting the whole spices before grinding them really enhances their flavor.
• Don’t rush the cooling: The chutney needs to cool completely to reach its final consistency.
• Taste and adjust: Feel free to adjust the sugar, salt, and cayenne pepper to your liking.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: If you like things extra spicy, add a pinch more cayenne pepper or a chopped green chili. My friend, Priya, loves to add a little chili powder too.
• Festival Adaptations (Thanksgiving, Christmas): This chutney is amazing with roasted turkey, ham, or even a cheese board. It’s a guaranteed conversation starter!

Stovetop vs. Instant Pot Method

Both methods work great! The Instant Pot is a bit faster, but the stovetop allows you to keep a closer eye on the chutney as it simmers. I usually use the Instant Pot when I’m short on time, but the stovetop is perfect for a more relaxed cooking experience.

Serving Suggestions

This chutney is incredibly versatile! Here are a few ideas:

• With roasted meats (turkey, chicken, pork)
• As a spread for sandwiches or crackers
• Alongside cheese and charcuterie
• With Indian snacks like samosas or pakoras

Storage Instructions

Store the cooled chutney in airtight containers in the refrigerator for up to 1 week. For longer storage, freeze it for up to 3 months.

FAQs

What is the shelf life of this cranberry chutney?
It will last for about a week in the fridge, or up to 3 months in the freezer.

Can I adjust the sweetness level in this chutney?
Absolutely! Start with 1 ½ cups of sugar and then add more to taste.

What can I serve this chutney with besides traditional dishes?
Try it with grilled cheese, yogurt, or even as a glaze for salmon!

What is Kalonji and can I substitute it?
Kalonji (nigella seeds) has a unique flavor. If you can’t find it, you can leave it out, or try a pinch of black sesame seeds for a similar visual effect.

Can I make this chutney ahead of time for the holidays?
Yes! It actually tastes even better after a day or two, as the flavors have time to meld.