Published: · Modified: by Pavani · 15 Comments
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This sweet and spicy Cranberry Apple Chutney is a very easy to make recipe. Perfect condiment to serve for Thanksgiving dinner or at any holiday party.
Apple and cranberry is an amazing sweet and sour combination. The warm spices, cinnamon and allspice, make this condiment very flavorful and delicious.
Table of contents
- About the recipe
- Why I love this recipe
- Ingredients
- Instructions
- Expert Tips
- Serving ideas
- You might also like
- Recipe Card
About the recipe
Cranberries are everywhere during fall & winter and especially during Thanksgiving. I usually buy a big bag of them from Costco, use half and freeze the other half.
I love the tart flavor of a cranberry. The tartness works beautifully in many Indian dishes like this cranberry pulihora or this spicy cranberry pachadi (chutney). I also love the sweetened ones in recipes like this almond cranberry biscotti.
The addition of apple to cranberries balances the the tartness. Warm spices make this cranberry chutney fragrant and flavorful. Chopped, toasted walnuts add texture to this simple dish.
The whole house smells amazing while making this apple and cranberry chutney. It tastes sweet, tart and spicy, all at the same time.A perfect dish to serve for Thanksgiving or for any holiday party.
Why I love this recipe
- easy recipe
- fragrant and flavorful
- perfect for any holiday meal
- unlimited ways of serving
- great to make ahead
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.
Here are the ingredients you need to make this cranberry and apple chutney:
- Fresh Cranberries - avoid mushy, wrinkled, discolored berries
- Apple - use any of your favorite variety. I love using pink lady or other crisp apple.
- Onion
- Raisins
- Sugar and salt
- Apple cider vinegar - substitute with red wine or white wine vinegar.
- Spices - ground cinnamon, allspice and cloves
- Walnuts - toasted and chopped
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.
Here is how to make this easy and delicious cranberry apple chutney recipe:
In a medium size saucepan on medium heat, bring sugar and water to a boil. Simmer uncovered for 2 minutes.
Stir in the cranberries, apples, onion, raisins, vinegar, cinnamon, salt, allspice and cloves.
Bring to a boil. Reduce the heat and simmer uncovered for 15~20 minutes or until it reaches the mixture thickens, stirring occasionally.
The consistency of the chutney is up to you. If you like it chunky, then leave it chunky. Otherwise mash it with a potato masher or the back of the spoon until nice and smooth.
Serve warm or cold. Store in an airtight container for up to 2 weeks.
Expert Tips
- Substitute apple cider vinegar with red wine or white wine vinegar.
- Adjust the amount of sugar depending on the tartness of the cranberries and your taste preference.
- The consistency of this sweet cranberry chutney is personal choice. You can leave it chunky or use a potato masher or the back of the spoon to mash into a smooth paste.
- Store leftover chutney in an airtight container for up to 2 weeks in the refrigerator or frozen for up to 2 months.
Serving ideas
- Cranberry chutney is a Thanksgiving staple. But you can make this spicy sweet chutney all through the year. It is great to serve with tortilla chips, roti, paratha.
- Mix with softened cream cheese and use as a spread.
- Stir into yogurt, top with granola and enjoy for breakfast.
You might also like
Here are a few more delicious holiday dishes that you might like:
- Swedish Christmas porridge
- Holiday Hoska (Eggless, Vegan recipe)
- Hot Chocolate (Using Ganache)
- Lentil Salad with Cranberries
I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram@cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag#cookshideouttoo.
Recipe Card
Cranberry Apple Chutney
Cranberry Apple Chutney is a spicy and flavorful dish with the addition of warm spices. It's great to serve for Thanksgiving or as a spread for rotis, parathas and even as a dip for chips.
Author: Pavani
Print Pin Rate
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
Course: condiments
Cuisine: American
Servings: 12 servings
Ingredients
- ¼~⅓ cup Sugar
- ¼ cup Water
- 1 cup Fresh Cranberries
- 1 Medium Apple, chopped
- 1 Small Onion, finely chopped
- 2 tablespoons Golden Raisins
- 2 tablespoons Apple cider vinegar
- ½ teaspoon Ground Cinnamon
- Pinch Ground Allspice
- Pinch Ground cloves
- To taste Salt
- 2 tablespoons Walnuts, toasted and chopped
Instructions
In a medium size saucepan on medium heat, bring sugar and water to a boil. Simmer uncovered for 2 minutes.
¼~⅓ cup Sugar, ¼ cup Water
Stir in the cranberries, apples, onion, raisins, vinegar, cinnamon, allspice, cloves and salt.
1 cup Fresh Cranberries, 1 Medium Apple, chopped, 1 Small Onion, finely chopped, 2 tablespoons Golden Raisins, 2 tablespoons Apple cider vinegar, ½ teaspoon Ground Cinnamon, Pinch Ground Allspice, Pinch Ground cloves, To taste Salt
Bring to a boil. Reduce the heat and simmer uncovered for 15~20 minutes or until it reaches the mixture thickens, stirring occasionally.
Stir in the toasted, chopped walnuts. Serve warm or cold. Store in an airtight container for up to 2 weeks.
2 tablespoons Walnuts, toasted and chopped
Video
Notes
- Substitute apple cider vinegar with red wine or white wine vinegar.
- Adjust the amount of sugar depending on the tartness of the cranberries and your taste preference.
- The consistency of this sweet cranberry chutney is personal choice. You can leave it chunky or use a potato masher or the back of the spoon to mash into a smooth paste.
- Store leftover chutney in an airtight container for up to 2 weeks in the refrigerator or frozen for up to 2 months.
Serving ideas
- Cranberry chutney is a Thanksgiving staple. But you can make this spicy sweet chutney all through the year. It is great to serve with tortilla chips, roti, paratha.
- Mix with softened cream cheese and use as a spread.
- Stir into yogurt, top with granola and enjoy for breakfast.
Nutrition
Serving: 2tablespoons | Calories: 49kcal | Carbohydrates: 10g | Protein: 0.5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 1mg | Potassium: 60mg | Fiber: 1g | Sugar: 8g | Vitamin A: 14IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 0.2mg
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!
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Reader Interactions
Comments
Usha
I remember this chutney from Sapana's blog. Sounds like a yummy dip/chutney. Love that round jar.
Reply
srividhya
Love all the ingredients went in there. Cranberry, apple and onion wow. This is one flavor ful chutney
Reply
Rajani
Now that you say it, I can imagine it pairing so well with yogurt. The pictures are great, as always
Reply
Srivalli
Ah love the bright pretty colour of the chutney...very nice..
Reply
Sharmila - The Happie Friends potpourri Corner
Yummy,, That dark red chutney is having such a killer color!! Cant take my Eyes off it!!
Reply
Sandhiya
Such a eye appealing chutney,can't take my eyes from the pictures. Bookmarked to try.
Reply
Priya Suresh
Omg, this chutney looks absoutely stunning, cranberry apple chutney tempts me a lot.
Reply
Vaishali Sabnani
It is a pretty looking chutney..wish we could get fresh cranberries here..beautiful clicks.
Reply
themadscientistskitchen
Wow! that is an awesomely beautiful chutney. Sounds yum too.
Reply
Priya
Looks yumm pavani, that gorgeous color is more inviting!
Reply
Harini
Interesting spread with cranberries.
Reply
sapana
Loved this chutney and ha made a couple of times since then. Thanks for the mention. Yours looks so beautiful dark red and very eye pleasing.
Reply
Chef Mireille
great way to utilize seasonal produce
Reply
Sandhya Ramakrishnan
What a lovely color of the chutney. My boys would love this with pretzel sticks.
Reply
Deborah
I love chutney when I go out to Indian food and am sitting here wondering why I've never made it myself! After looking at this recipe, I think it's time. Thanks for sharing. It looks fantastic.
Reply
Thanks for coming! Let me know what you think:
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