Cranberry Chutney Web 150x150 -

Cranberry Chutney

This naturally vegan and gluten free recipe will be a holiday dinner favorite!
Course Condiment
Cuisine Fusion
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 24 servings
Calories 60kcal
Author Vintage Kitty


  • 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 oil in a medium sized pan over medium heat. 
  • Once the oil is hot, add the onions saute until they are golden and translucent.
  • Add in apple and cook for a couple minutes.
  • Next, add in the 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.
  • Put the spice pack into the pot with the 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.


The recipe makes about 3 cups of chutney


Calories: 60kcal