Sweet and Spicy Cranberry Chutney with Indian Spices

Flavored with basic Indian spices, this cranberry chutney is sweet,spicy and tangy. Goes well with sandwiches,wraps and as a dip. Use with turkey on Thanksgiving Day, rotisserie chicken, crisp tofu and tempeh. This chutney is vegan and gluten free.

If you are fond of Indian chutneys like mango and Amla(gooseberry) then you will love the taste of this sweet,spicy and tangy chutney. It tastes absolutely delicious with parathas, rotis and lentils. I had made 3 different types of sandwiches some time back for a friends birthday party and used this cranberry chutney along with cheese as one of the finger sandwiches.Sharing some pictures below of the sandwiches made with this cranberry chutney and pepper jack cheese

Some other recipes to try out for Thanksgiving are (All are egg free and vegetarian friendly)

5 Ingredient Hashbrown Casserole

Instant Apple Crisp

Blueberry Crumble

Vegan Dates walnut Cake

Southern Toffee with saltine Crackers

Moving on to the recipe, here is the written recipe followed by the step by step pictorial one-

Sweet and Spicy Cranberry Chutney with Indian Spices

Aanchal Gupta

Flavored with basic Indian spices, this cranberry chutney is sweet, spicy and tangy. Goes well with sandwiches, wraps and as a dip. Tastes amazing with dal, rice and parathas! Use with turkey, rotisserie chicken, crisp tofu and tempeh. Freezes well.

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Prep Time 2 minutes mins

Cook Time 30 minutes mins

Total Time 32 minutes mins

Servings 2 cups

Ingredients

  

1x2x3x

• 340 gms/12 oz/ 3 1/4 cups of Fresh cranberries washed(1 packet)
• 1 tsp panch phoron/panch puran a mix of 5 spices
• pinch of Asafoetida/Heeng
• 1 whole Dry Red Chili
• 1/4 tsp Red Chili powder or as per preference
• 1 cup sugar I used a little over 3/4 cup but a little less than 1 cup
• salt to taste I used about 1/2 tsp
• 2 tbsp oil

Instructions

 

• Heat oil in a pan and add panch phoron/Panchpuran to hot oil
• Once the seeds starts crackling, add asafoetida/heeng and whole Red Chili
• Add washed cranberries,salt,sugar and red chili powder and mix everything well
• Turn down heat to medium low and cover and cook till cranberries burst and cook
• DO NOT ADD ANY WATER

Notes

Panch phoron/panch puran is a mix of five spices, commonly used in Eastern parts of India mainly in Bengali and Bangladeshi cuisine. If panch phoron is not available mix equal parts of cumin,brown mustard,fennel,nigella and fenugreek seeds. If you find fenugreek to be bitter, use a little less of fenugreek. Sugar is a matter of preference and how sour the cranberries are. I started with 3/4 cup and increased it a tbsp at a time. I used little less than 1 cup. DO NOT ADD ANY WATER. A few pieces of cranberry is good for texture. if you like the chutney to be smooth,cook for some more time or use the back of the spoon to press the cranberries to burst them open. If eating right away, the thickness of the chutney is perfect. It will become thick and gelatinous once it cools. Add a spoonful of water to only the amount you are going to consume. If refrigerated it has a shelf life of two weeks. Freezes well for upto 6 months.

Tried this recipe?Let us know how it was!

Here is the step by step pictorial recipe-

Ingredients

Wash cranberries(I made out of 4 bags for freezing)

Heat oil in a pan and add panch phoron/Panchpuran to hot oil
Once the seeds starts crackling, add asafoetida/heeng and whole Red Chili
Add washed cranberries,salt,sugar and red chili powder and mix everything well

Turn down heat to medium low and cover and cook till cranberries burst and cook
DO NOT ADD ANY WATER

Store in a glass container in refrigerator for 2 weeks

 Or freeze in a Gallon size Freezer bag for upto 6 months

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