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Cranberry Chutney

[heart_this] · Oct 12, 2009 · 47 Comments

Cranberry Chutney

A sweet and spicy cranberry chutney with a bit of jalapeno heat.

You just can’t have a Thanksgiving turkey dinner without cranberry sauce and this year I wanted to change things up a bit. Last year I tried a jalapeno cranberry sauce and I really enjoyed it and I was thinking that this year I would take it one step further. I was thinking about a cranberry chutney. I generally start my chutneys off with some onion, garlic, ginger, jalapeno peppers, turmeric, sugar and vinegar. From there I add the main flavouring, in this case the cranberries and then some some spices and extras to try to round things off. Because the cranberries are tart I decided to add some sweet raisins to balance things out rather than increasing the amount of sugar. Cranberry sauce is more of a holiday dish so I swapped out the turmeric for some pumpkin/apple pie type of spices to give it that holiday feel. The cranberry chutney turned out really well. It was a nice balance of tart, sweet, spicy and hot and it did a great job filling in for the cranberry sauce in the Thanksgiving meal. I am now looking forward to seeing how I can enjoy using the leftover cranberry chutney.

Cranberry Chutney

Cranberry Chutney

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 2cups

A sweet and spicy cranberry chutney with a bit of jalapeno heat.

ingredients
  • 1 (12 ounce) package fresh or frozen cranberries
  • 1 apple, peeled and diced
  • 1 onion, chopped
  • 1 jalapeno pepper, finely diced
  • 1 tablespoon garlic, grated
  • 1 tablespoon ginger, grated
  • 1/2 cup raisins
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/2 cup cider vinegar
directions
  1. Place everything in a large pot and boil until it thickens, about 10-20 minutes.
Use in:
Turkey Sandwich with Cranberry Sauce
Baked Brie with Cranberry Sauce
Grilled Turkey and Brie Sandwich with Cranberry Chutney

Similar Recipes:
Gingered Cranberry Sauce
Jalapeno Cranberry Sauce
Cranberry Sauce with Pinot Noir
Mango Chutney
Green Tomato and Jalapeno Jam
Apple Chutney
Onion Chutney
Cranberry Sauce
Fresh Cranberry Relish

Chutney, Condiment, Food, Indian, Recipe, Side Dish, Vegetarian

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Reader Interactions

Comments

  1. nita scot says

    October 12, 2009 at 11:13 pm

    Happy Thanksgiving!! The food looks delish

    Reply
  2. VeggieGirl says

    October 12, 2009 at 11:14 pm

    I agree – you DEFINITELY cannot have a proper Thanksgiving without the cranberry sauce (my favorite part of the meal). Love your spiced-up version!

    Reply
  3. Anonymous says

    October 12, 2009 at 11:16 pm

    Thanks for the requested recipe. Will be trying it out for Thanksgiving. That was a fast response! :-)) Cherie

    Reply
  4. Erin says

    October 12, 2009 at 11:28 pm

    I may just love you forever for this. Thank you!

    Reply
  5. Helene says

    October 12, 2009 at 11:37 pm

    Such a nice chutnet Kevin. Must smell good in the house.

    Reply
  6. maybelle's mom says

    October 12, 2009 at 11:55 pm

    happy thanksgiving. I think cranberries in any form are requisite and this is a nice addition.

    Reply
  7. Marilou Garon says

    October 13, 2009 at 12:03 am

    Beautiful pictures, very nice food blog, congratulations. And happy Thanksgiving to you too, from Montreal!

    Reply
  8. Maria says

    October 13, 2009 at 1:46 am

    Oooh, I like this!

    Reply
  9. Anncoo says

    October 13, 2009 at 1:52 am

    Looks to tempting 😀

    Reply
  10. Anonymous says

    October 13, 2009 at 2:15 am

    kevin why never reply?

    Reply
  11. Natalie says

    October 13, 2009 at 2:41 am

    This looks like a perfect Cranberry Chutney recipe. Each year I get more and more food responsibility at Thanksgiving and this year I hope Cranberry Sauce is mine!

    Reply
  12. Nina Timm says

    October 13, 2009 at 3:21 am

    I think this chutney will be fantastic with all kinds of meat, eg. game and not only turkey!!!

    Reply
  13. Rosa's Yummy Yums says

    October 13, 2009 at 3:47 am

    Very nice and spicy!

    Cheers,

    Rosa

    Reply
  14. Manggy says

    October 13, 2009 at 5:19 am

    Oh yes, definitely better than boring old cranberry sauce! Bring on the heat!!! 🙂

    Reply
  15. Toni says

    October 13, 2009 at 5:50 am

    What a nice recipe. I just might make this in addition to my usual cranberry-orange "sauce". Thanks, and Happy Thanksgiving!

    Reply
  16. Fuat Gencal says

    October 13, 2009 at 6:32 am

    Hi I found your site very nice I viewed.

    Reply
  17. Joanne says

    October 13, 2009 at 10:14 am

    I made Tyler Florence's version of cranberry chutney not so long ago and it just wasn't spiced enough for me. This looks fantastic though! I will be trying it.

    I bet it would be great over pork chops, with brie, somehow mixed into pasta (everything tastes better when it's mixed into pasta!).

    Reply
  18. [email protected] says

    October 13, 2009 at 12:03 pm

    A fab idea. Really good for pork too!

    Reply
  19. Pam says

    October 13, 2009 at 1:13 pm

    I bet that tasted wonderful. It looks SO good!

    Reply
  20. She'saPistol says

    October 13, 2009 at 1:40 pm

    What a pleasant dilemma–should I make the Cranberry Chutney or the Cranberry Sauce with Pinot Noir for my American Thanksgiving. They both look fabulous.
    One thing's for certain though, I'm thankful for Kevin!!

    Reply
  21. Cynthia says

    October 13, 2009 at 2:32 pm

    Enticing as always Kevin.

    Reply
  22. cinnamonquill says

    October 13, 2009 at 4:51 pm

    Ah I think I will buy a bag of cranberries today. But I just saw your recipe for pinot noir cranberry chutney and I think I mussssst try it!

    Reply
  23. Patricia says

    October 13, 2009 at 5:59 pm

    Looks delicious. I make a cranberry relish with jalapeño, but I like the addition of spices here. I'll have to give this one a try. Thanks!

    Reply
  24. Kelly @ EvilShenanigans says

    October 13, 2009 at 6:05 pm

    Ok, that looks fantastic! I grill our turkey for Thanksgiving (we live in Texas where it is usually warm through mid-December) and your chutney sounds like it would compliment grilled meat perfectly!

    Reply
  25. Bob says

    October 13, 2009 at 6:21 pm

    I'm not usually a big cranberry sauce fan, but that looks really good. I would definitely try it. Heh.

    Reply
  26. Tricia says

    October 13, 2009 at 6:31 pm

    Look absolutely delicious! Will definately add this to my "To-do" list!

    Thanks for sharing the recipe!

    Reply
  27. George Gaston says

    October 13, 2009 at 7:29 pm

    Kevin… I like the added "heat" you have included in this classic Thanksgiving sauce. I am definitely going to make your version. Many thanks…

    Reply
  28. teresa says

    October 13, 2009 at 9:37 pm

    oh yummy! i had something like this on a cracker with cream cheese and it was AMAZING! i love chutney's!

    Reply
  29. Timeless Gourmet says

    October 13, 2009 at 10:45 pm

    Ooohhh – some of my favorite flavors. What a great combo, and i'll bet you'll have some fantastic ideas for the leftovers!

    Reply
  30. Soma says

    October 14, 2009 at 1:40 am

    Sounds amazing esp. with the clove! I made the spicy cranberry chutney last year.

    Reply
  31. Pam says

    October 14, 2009 at 1:14 pm

    I'm thinking about doing a chutny for Thanksgiving too instead of the traditional sauce!

    Reply
  32. Christine says

    October 15, 2009 at 12:36 am

    I have LOTS of cranberries … if I put this (or your Jalapeno recipe) into sterilized jars do you think they would keep in the shelves? I've been looking for a canning recipe for spicy cranberry sauce but have not found one yet….

    Reply
  33. Kevin says

    October 15, 2009 at 10:46 am

    Christine: This cranberry chutney should preserve well with proper canning procedures as the vinegar adds a nice amount of acidity.

    Reply
  34. Spryte says

    October 27, 2009 at 3:35 pm

    Yum! Tangy & Spicy!

    Reply
  35. Amy says

    November 11, 2009 at 8:27 pm

    My mom makes chutney with cranberries even when it's not Thanksgiving!! Awesome recipe!!

    Reply
  36. M says

    November 13, 2009 at 7:58 pm

    The payoff for this simple-to-cook recipe is huge! It smelled so good on the stove I had to call a friend over. The popping cranberries and the scent were ever sensory. I've never made a chutney before and now I'm wondering why not make it all the time?

    I was shy of the jalepeno and only used 1/3, but next time I'll go whole hog. I suppose cooking it takes the heat out?

    Reply
  37. Anonymous says

    November 17, 2009 at 4:38 pm

    I am making this today and using it in my brie en croute! Excellent food blog 🙂

    Reply
  38. Linda says

    November 22, 2009 at 8:42 pm

    Nice blog…I just happened upon it and you have some great recipes!

    Reply
  39. Suzanne says

    November 27, 2009 at 4:28 am

    I made this today, but used 2 apples and added a spoonful of sugar extra. I think next time I won't use quite as much ginger and garlic. It was a hit.

    Reply
  40. phyllis grant says

    January 10, 2010 at 6:51 pm

    i have 2 boxes of cranberries leftover in my fridge from the holidays. i'm going to make this chutney today. nice blog, btw.

    Reply
  41. Ashley says

    November 23, 2010 at 11:00 am

    Hi Kevin, I am planning on making this for Thanksgiving dinner this year. Can I make it ahead of time? You serve it cold, right? Thanks!

    Reply
  42. Kevin says

    November 24, 2010 at 1:03 pm

    Ashley: You can definitely make this ahead of time. It keeps well in the fridge and if you use proper canning techniques it will last months.

    Reply
  43. Ashley says

    November 27, 2010 at 3:32 pm

    Thanks Kevin! I made this recipe yesterday and we all loved it. Going to use it on leftover turkey sandwiches tonight. Can I have your permission to share this recipe on my blog? I would give you credit and link the post to your blog. Thanks!

    Reply
  44. Carolyn Binder says

    November 20, 2011 at 4:28 pm

    This is exactly the recipe I was looking for to make cranberry chutney for our Thanksgiving meal. I can imagine the scent wafting through the kitchen.

    Reply
  45. Anonymous says

    December 2, 2011 at 2:13 am

    Made this for thanksgiving. it was great with the turkey, but even better with the salmon and chicken curries we made later that weekend.

    Reply
  46. Kevin says

    December 2, 2011 at 1:28 pm

    Anonymous: A salmon curry sounds nice and the cranberry chutney would go well with it!

    Reply
  47. Maid Service Austin says

    December 17, 2012 at 5:21 am

    Cranberry chutney never heard about this, lovely Indian touch with eye catching clicks.

    Reply

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