Cranberry Chutney is a deliciously sweet and tangy sauce crafted from dried cranberries, jaggery, and spices, perfect for enhancing the flavors of chaat or snacks.

The tart cranberry flavor is balanced with jaggery, and spices add taste and heat. I learned about this chutney from my husband’s aunt, who doesn’t like tamarind.

I make chutney like they do. Firstly, we use tamarind chutney, whether homemade or store-bought; however, when it runs out, cranberry chutney effectively helps me save time.

I always have dried cranberries at home; consequently, it works out fine for me. Moreover, I have also tried this chutney made from canned cranberry pulp. In addition, there are times when I do not have tamarind chutney, and it’s too tiring to find some. As a result, making it also takes some extra steps; however, this comes together in no time.

I prefer dried cranberries over the canned version, just because it might have a lot of additional sugar.

The best part about condiments is you can prepare them and store it in the fridge or even freeze them for couple of months. This version of chutney tastes exactly like tamarind chutney. And don’t forget the color is also so beautiful.

Most ingredients are available at Indian grocery stores or regular stores, except for rock salt and chaat masala, which may not be found in regular stores.

Ingredients :

Dried Cranberries or Canned Cranberry Pulp (Wholefoods). Fresh cranberries take time to cook down, you have to use a lot of sugar. Dried are faster to cook and work around.

Jaggery – I have used jaggery but if you do not have access to it, use brown sugar. You can also use granulated sugar, but brown has that intense flavor which is great in this recipe.

Spices – Red chili, turmeric, roasted cumin and coriander powder are used. I love adding black salt or Sanchar as we call it for that additional taste. If you use, black salt and regular salt should be balanced.

Try other chutney recipes!

Print Recipe

Cranberry Chutney

Cranberry Chutney issweet and sour chutney made with dried cranberries, jaggery, and spices. Best condiment to be served with chaat or appetizers.

Prep Time5 minutes mins

Cook Time15 minutes mins

Course: condiment

Cuisine: Indian

Keyword: chutney,, cranberry chutney

Author: Devangi Raval

Ingredients

• 1 cup dried cranberries
• 1/3 cup Jaggery
• ¼ tsp Salt
• ½ – ¾ tsp Chili powder
• ¼ tsp Sanchar
• ½ tsp Cumin Coriander
• ¼ tsp Cumin powder

Instructions

• Take everything in a pot, and add 1/2 cup water and simmer it for about 10 minutes.
• If you need to add more water, you can. Once you feel the most of water cooked away and cranberries have soften up. Turn off the heat.
• Let it cool down completely and then blend it in a blender. Store it in an air-tight glass jar in the refrigerator.
• You can also freeze it in ice cube tray for long time use. If it thickens up, you can dilute it.

Notes

Black Salt is optional.

Chutney stores well in a tight lid jar in the fridge.

Serve it in chaat, appetizers, farsan and just any way you would like to eat tamarind chutney.

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XO, Devangi