This Cranberry Chutney has just the right combo of savory and sweet flavors.
Warm spices are combined with golden raisins, apple and onion to make this delicious Cranberry Chutney. It’s a holiday must have condiment that is naturally vegan and gluten free, but pairs well with many foods from cheese to turkey.
I’ve never been a cranberry sauce fan. Not sure why, but it’s not something I reach for on the holiday table. But I am a HUGE fan of Indian food. So when I tried a mango chutney recently, I got inspired to make a cranberry chutney that had the same balance of flavors.
Indian food is so great at combining ingredients that seem to be opposites and making them work together flawlessly. So this Cranberry Chutney is sweet, tart, savory and spiced. All the awesome spices are in here! Things like curry powder, cinnamon, cloves, cardamom, ginger….And of course there are fresh cranberries, apples and onion. Onion? Yep it totally works! Trust me!
This Cranberry Chutney is naturally vegan and gluten free, so it pairs well with most diets, but I have to say that the omnivore in me loves this condiment with turkey. I’m also super anxious to try it in a grilled cheese sandwich with brie because I think it would be a stellar pairing.
It holds its own with real Indian food too. An early testing of this recipe was at a family dinner with Indian takeout and it went quite well with the dishes we ordered from biryani to samosas to the lamb.
You will love that it’s easy to make. It takes about an hour, but it’s the kind of recipe you let simmer, so you don’t have to sit on it like a mother hen. Once it’s cooked you have this wonderful sauce that is full of fruit chunks in a thick gelatinous jam.
This naturally vegan and gluten free recipe will be a holiday dinner favorite!
- 1 tbsp vegetable oil
- 1 cup white onion, diced
- 1 1/2 cups tart apple, peeled and diced
- 1 cup organic sugar
- 2 whole cloves
- 1 cinnamon stick
- 2 green cardamom pods
- 1/2 tsp coriander seeds
- 1/4 tsp ground cumin
- 1/2 tsp mild curry powder (I used Sharwoods Curry Powder)
- 1 tbsp fresh ginger, finely grated
- 1/2 cup golden raisins
- 1 cup water
- 2 cups fresh cranberries
- 3 tbsp apple cider vinegar
Heat a medium sized pan, heat oil over medium heat and brown onions until they are golden and translucent.
Add in apple and cook for a couple minutes,
Add in sugar and stir frequently while it melts.
Bring the mixture to a simmer, cooking until the apples look like they have a bubbly fried "skin" on them (about 5-10 minutes).
Place whole spices in a tea ball or wrap in layers of cheesecloth.
Add in spices, raisins and water and simmer until apples are soft but still firm enough to hold together.
Toss in the cranberries and cook until most of the cranberries have popped, but be careful to not cook your sauce to mush.
Take sauce off the heat and add vinegar.
Store in an airtight container in the refrigerator until ready to serve.
Serve at room temperature.
Makes about 3 cups of chutney
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