Cranberry Chutney | A Sweet and Spicy Cranberry Chutney Recipe (2024)

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Spicy, sweet, and tangy Cranberry Chutney will wow your guests and make a wonderful addition to your cheese tray. Level up your favorite appetizer or sandwich with this tasty Cranberry Chutney recipe.

Cranberry Chutney | A Sweet and Spicy Cranberry Chutney Recipe (1)

What Makes This Cranberry Chutney So Great

  • Tangy. The perfect bite from the cranberries.
  • Sweet. With the addition of Truvia or sugar.
  • Savory. Thanks to the onions.
  • Delicious. The perfect blend of flavors.
  • Fast. Under 30 minutes to make this recipe for chutney.
  • Easy. A pour and cook Instant Pot recipe.
  • Versatile. You can eat it on almost anything.

I love making Chutney recipes with unexpected things, like Meyer Lemon Chutney, or Green Mango Chutney. I also have a delightful Peach Chutney you need to try!

What Is The Difference Between Cranberry Sauce And Cranberry Relish?

The main difference between these two is that one is cooked and one is raw. Cranberry relish is a more tart raw dish that is made up of finely chopped ingredients. Cranberry sauce is a cooked dish that is generally sweeter in flavor.

What Is In This Spicy Cranberry Chutney Recipe?

Cranberry Chutney | A Sweet and Spicy Cranberry Chutney Recipe (2)

With just a few ingredients you can have an amazing Cranberry Compote to add to your favorite salad, sandwich, or Brie.

What Does Cranberry Chutney Smell Like?

I will start out by telling you that MY cranberry chutney doesn't smell like other people's cranberry chutney.

This recipe will have you drooling before you even take your first bite. It is incredibly fragrant and smells like a glorious combination of fall and your favorite Indian dish. It is spiced with a variety of traditional cooler weather spices and my favorite blend of Indian spices.

How To Make This Cranberry Chutney Indian Style

Cranberry Chutney | A Sweet and Spicy Cranberry Chutney Recipe (3)
  1. Gather all ingredients for the Cranberry Chutney recipe.
  2. Place cranberries, onions, and water in your Instant Pot.
  3. Place spices into your Instant Pot or pressure cooker and stir well.
  4. Cook on high pressure. Allow it to release pressure naturally for 10 minutes and then release all remaining pressure.
  5. Stir the cooked ingredients.
  6. Tilt the bowl and then, using animmersion blender, roughly blend the chutney.
Cranberry Chutney | A Sweet and Spicy Cranberry Chutney Recipe (4)

7. Serve

What Can I Do With Cranberry Chutney?

There are a TON of ways to enjoy this Instant Chutney! Here are just a few examples:

  • You can use it as a spread for a sandwich, crackers, or just about anywhere else you'd see yourself using a spread.
  • Serve it with a deli platter or charcuterie board.
  • You can mix it with other dishes like salsa or yogurt in order to make a delightful dip.
  • Use it as a dip for fried (or air fried) foods.
  • You can add it to some ground meat or cover a meat in it before cooking it in order to infuse it with flavor.
  • Top a cheeseburger or add it to a grilled cheese sandwich to add some pizzazz to the dish.
  • I also love this chutney over a brick of cream cheese, served with crackers or celery sticks.
  • You can also use this in a ham sandwich. Butter two slices of bread, add a smear of chutney, and then add sliced ham and chunks of brie. Delicious!
  • You can also put this on top of this Air Fried Phyllo Brie recipe!

It's a pretty universal spread, so feel free to try it on anything!

How Long Will Cranberry Chutney Keep?

This Cranberry Chutney recipe should keep for around a month if stored in an airtight container in the refrigerator. If you choose to save some to eat later, it will keep up to six months in the freezer.

Looking For More Easy Sauce Recipes?

  • Tamarind Sauce
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Cranberry Chutney | A Sweet and Spicy Cranberry Chutney Recipe (5)

This Cranberry Chutney is bound to become one of your favorite spreads and is the perfect addition to any cheese tray! Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it too!

Cranberry Chutney | A Sweet and Spicy Cranberry Chutney Recipe (6)

Cranberry Chutney

This spicy, sweet, and tangy Cranberry Chutney will wow your guests and make a wonderful addition to your cheese tray! Plus its low carb and easy to make!

Print Recipe Pin Recipe Rate Recipe

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Course: Sauces, Side Dishes

Cuisine: Fusion, Indian

Keyword: Cranberry Chutney, Instant Pot Cranberry Chutney, Pressure Cooker Cranberry Chutney

Servings: 8

Calories: 60kcal

Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe

Ingredients

  • 12 ounce (340.2 g) Fresh Cranberries
  • 1 cup (160 g) onions, chopped
  • 1/4 cup (24 g) Minced Ginger, (vary to taste)
  • 1/2 cup (72.5 g) Raisins
  • 1 teaspoon (1 teaspoon) Garam Masala
  • 1 teaspoon (1 teaspoon) Cayenne Pepper, (vary to taste)
  • 1/4 cup (0.25 g) Truvia, (or use 1/2 cup sugar)
  • 1 teaspoon (1 teaspoon) Kosher Salt
  • 1 teaspoon (1 teaspoon) Turmeric
  • 1/2 teaspoon (0.5 teaspoon) Ground Cumin Coriander Blend, (half cumin seeds, half coriander seeds ground together)
  • 1/2 teaspoon (0.5 teaspoon) Apple Pie Spice
  • 1/4 cup (62.5 g) Water

Instructions

  • Place all ingredients into your Instant Pot or Pressure cooker and stir well.

  • Cook for 4 mins High Pressure. Allow it to release pressure for 10 mins and then release all remaining pressure.

  • Use silicone mitts to tilt the bowl and then, using an immersion blender, roughly blend the Chutney.

  • Serve as a side for grilled meats, or place on a cheese tray.

  • This goes very well with Brie and Sharp cheddar.

Watch The Video

  • You can vary the cayenne pepper and ginger to vary the spice levels.

Serving Suggestions

  • You can use it as a spread for a sandwich, crackers, or just about anywhere else you'd see yourself using a spread.
  • You can serve it with a deli platter.
  • You can mix it with other dishes like salsa or yogurt in order to make a delightful dip.
  • You can use it as a dip for fried (or air fried) foods.
  • You can add it to some ground meat or cover a meat in it before cooking it in order to infuse it with flavor.
  • You can top a cheeseburger or add it to a grilled cheese sandwich to add some pizzazz to the dish.
  • I also love this chutney over a brick of cream cheese, served with crackers or celery sticks.
  • You can also use this in a ham sandwich. Butter two slices of bread, add a smear of chutney, and then add sliced ham and chunks of brie. Deliciousness!
  • You can also put this on top of this Air Fried Phyllo Brie recipe!

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Nutrition

Calories: 60kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Fiber: 3g | Sugar: 3g

Tried this recipe?Follow @twosleevers and Pin it!

Originally Published November 22, 2017

Don't forget to check out my other Best-selling Instant Pot Cookbooks!

Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.

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Reader Interactions

Comments

  1. Barbara

    This was so delicious! I had dried cranberries on hand so I used them instead of the raisins, I cut back on the cayenne because of the kids and I used 1/2 tsp cumin seeds because I was too lazy to grind them and it is perfect.

    Reply

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Cranberry Chutney | A Sweet and Spicy Cranberry Chutney Recipe (2024)

FAQs

What is cranberry chutney made of? ›

Water and Sugar: This sweet, fruity chutney starts with a base of water and sugar. Cranberries: Look for fresh cranberries that are firm, plump, and blemish-free. Apples: Opt for an apple on the tangier side (such as Granny Smith) or something that's sweet-tart (such as Honeycrisp or Gala).

Can you spice up canned cranberry sauce? ›

Spike cranberry sauce with citrus

As it turns out, tart citrus and tart cranberries are best pals, and adding some citrus to your canned cranberry sauce is an easy way to upgrade it.

What is the difference between cranberry sauce and cranberry relish? ›

There is an important difference between cranberry sauce and cranberry relish and that is that cranberry relish is made from raw ingredients blended in a food processor (it's more fresh and tart tasting) and cranberry sauce is cooked and often much sweeter than relish.

What are the two types of cranberry sauce? ›

Cranberry sauce can be served either as a gooey liquid or as a solid jelly. The jellied version is solid enough to retain the shape of the container in which it's placed whereas the sauce version is much more fluid. The difference between the fluid sauce and the jelly versions comes down to pectin.

What are the main ingredients in chutney? ›

Chutneys are made by slow-cooking fruit or vegetables with peeled ginger, garlic, Korintje cinnamon, and chilies. Spices and vinegar are added to preserve the chutney and give it a tangy flavor.

How long will homemade cranberry chutney last in the fridge? ›

How Long Does Cranberry Chutney Keep + Tips For Serving. Whether you're hosting or guest-ing, your Thanksgiving prep starts right here! This easy cranberry sauce recipe makes a tart side dish that keeps for 10-14 days in the fridge.

What takes the bitterness out of cranberry sauce? ›

"Instead, start by stirring in one tablespoon maple syrup and one teaspoon of a sweet drink like apple juice, orange juice, or fruity white or red wine. Add more to taste. Sprinkle with a pinch of salt (in small amounts, it intensifies sweetness)."

What if my cranberry sauce is too sweet? ›

To use citric acid to save over-sweetened cranberry sauce, simply use it like you would MSG in a savory dish, and stir in little pinches until your sauce is as tart as you desire. But don't stop there. You can use citric acid in a cloying apple pie filling, a one-note turkey brine, or heavy, stodgy stuffing.

Why is canned cranberry sauce so good? ›

The reason cranberry sauce goes so well with Thanksgiving dinner has everything to do with tannins. Located in the cranberry's skin, tannins bind with protein and fats—such as turkey, gravy, and buttery mashed potatoes—much the way a tannin-forward red wine, like Chianti, pairs with a fatty steak.

How do you cut the tartness out of cranberry sauce? ›

Add A Splash Of Vinegar

Their sharp tang counteracts bitter flavors without having to add extra sugar. While citrus is a natural pairing for cranberry sauce, bright, savory vinegars like sherry vinegar, balsamic vinegar, and apple cider vinegar play well with the bitter-tart berries.

Why is cranberry sauce so expensive? ›

But that's not the case for prepared cranberry sauces, where prices are up. Lochner pointed out that processors set those prices, not growers, and that there are higher input costs unrelated to berries — like “processing the fruit and getting it to market.” Ocean Spray isn't immune either.

Is jellied cranberry sauce the same as cranberry sauce? ›

The major variation you're likely to come across is "whole berry" versus "jellied." The only difference between them is that the jellied sauce is cooked until the berries have completely broken down. They both slide out of the can as a wobbly red cylinder.

What state is known for cranberry sauce? ›

Cranberry sauce was first offered to consumers in North America in 1912 in Hanson, Massachusetts. Canned cranberry sauce appeared on the market in 1941, allowing the product to be sold year-round. Cranberry sauce can be used with a variety of meats, including turkey, pork, chicken, and ham.

What's healthier homemade or store bought cranberry sauce? ›

Nutritional Facts Face-Off

We can see there is a significant difference in the nutrition facts between the two sauces. The homemade cranberry sauce has nearly half the calories, carbohydrates, and sugars compared to the store brand. It also has more fiber as well as potassium!

Why do we eat cranberry sauce at Christmas? ›

Turkey is also eaten at Thanksgiving, as it is in the UK at Christmas, and it's likely this connection is the inspiration for cranberry sauce making the move to festive dinners this side of the Atlantic.

What's the difference between a chutney and a sauce? ›

The texture of this condiment is what primarily distinguishes it from a sauce. Because it is made from slow-cooking fruits and vegetables, chutney often has a chunky yet spreadable consistency and is created similarly to jam. Sauce, on the other hand, is typically much thinner.

What does chutney taste like? ›

Much like how Sriracha, pesto, or melted cheese can be generically dumped on almost anything to make it taste better, chutneys are the flavor-saver of Indian cuisine—they can be sweet or spicy, chunky or smooth, and typically incorporate some combination of fruits, herbs, and vegetables.

Why is it called chutney? ›

Etymology. The word chutney derives from Hindi चटनी chaṭnī, deriving from चाटना chāṭnā 'to lick' or 'to eat with appetite'. In India, chutney refers to fresh and pickled preparations indiscriminately; however, several Indian languages use the word for fresh preparations only.

Is chutney a sauce or spread? ›

Chutney is a condiment (Also referred to as a sauce, which is handmade and crafted with various ingredients) used to add flavour to food. Unlike your traditional sauces, chutney is made of chopped fruits, vinegar and spices that are cooked into a chutney spread.

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