Spicy Cranberry Chutney Recipe using Fresh Cranberries

Cranberry pachadi is a spicy, tangy and delicious South Indian style chutney. A perfect side to serve with rice or roti.

I make this quite often with fresh cranberries when they are in season. An easy to make condiment that will last for at least 10 days in the fridge.

About the Recipe

Cranberries are in season during the holidays and are used to make cranberry sauce for Thanksgiving. All the stores carry cranberries and I always end up with a big bag. This cranberry pachadi is my favorite Indian recipe to make with fresh cranberries.

Cranberries have a slightly bittery-tangy taste and they lend beautifully to this tangy-spicy chutney. I add a little bit of tamarind to balance that out.

The chutney is easy to make and turns out tasty. It is great to serve with plain rice, idli, dosa, upma, curd rice or just about anything that is mild and needs some spice.

The recipe is from our neighbor in India. Her daughter lives in US and she made this chutney and brought it over to her mother. I got to taste it while I was in India and noted the recipe down.

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 spicy cranberry pachadi:

• Cranberries - either fresh or frozen will work in the recipe
• Red chili powder - I use less spicy Kashmiri chili powder, but you can use paprika or cayenne pepper.
• Ground mustard seeds - dry roast mustard seeds until toasty and grind to a powder.
• Tamarind paste
• Salt
• Oil - I prefer using gingelly/ sesame or peanut oil for the traditional taste. But any light flavor oil will also work.
• Mustard seeds
• Garlic cloves

Instructions

Here is how to make this easy pachadi with cranberries:

Heat oil in a pan, add the cranberries and cook covered for 5~7 minutes or until the berries are cooked through and turn mushy.

Add the tamarind pulp, red chili powder, salt and ground mustard. Cook for 5~6 minutes more, stirring constantly.

Heat oil in a small saucepan, add mustard seeds and once the seeds start to splutter, add the garlic and turn off the heat.

Pour the tempering over the chutney. Serve with rice, idli or dosa or upma.

Expert Tips

• Either fresh or frozen cranberries can be used to make this pachadi.
• Use gingelly or peanut oil for the traditional South Indian flavor. Or use any light flavored oil like canola or vegetable.
• Adjust the amount of chili powder, tamarind paste and salt in the recipe to suit your taste preference.
• Store leftover chutney in an airtight container for up to 10 days in the fridge.
• Make sure to use clean dry spoon every time you serve the chutney.

You might also like

Here are a few more cranberry recipes that you might like:

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Recipe Card

Cranberry Pachadi

Spicy, tangy and delicious chutney made with fresh cranberries. This South Indian pachadi is great to serve with rice or roti.

Author: Pavani

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Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Course: Chutney, condiments, Side Dish

Cuisine: andhra, south indian

Servings: 20 servings

Ingredients

1x2x3x

• 1 tablespoon Oil*
• 2 cups Cranberries, washed and drained
• 2 tablespoons Red Chili powder
• 1~2 tablespoon Tamarind paste (adjust as per taste)
• 1 teaspoon Ground Mustard
• To Taste Salt

For Tempering:

• 2 tablespoons Sesame (gingelly)/ Peanut Oil
• 1½ teaspoons Mustard Seeds
• 3~4 Garlic cloves, finely minced

Instructions

• Heat oil in a pan, add the cranberries and cook covered for 5~7 minutes or until the berries are cooked through and turn mushy.

  Add the tamarind pulp, red chili powder, salt and ground mustard. Cook for 5~6 minutes more, stirring constantly.
• Heat oil in a small saucepan, add mustard seeds and once the seeds start to splutter, add the garlic and turn off the heat.

  Pour the tempering over the chutney. Serve with rice, idli or dosa or upma.

Notes

• Either fresh or frozen cranberries can be used to make this pachadi.
• Use gingelly or peanut oil for the traditional South Indian flavor. Or use any light flavored oil like canola or vegetable.
• Adjust the amount of chili powder, tamarind paste and salt in the recipe to suit your taste preference.
• Store leftover chutney in an airtight container for up to 10 days in the fridge.
• Make sure to use clean dry spoon every time you serve the chutney.

Nutrition

Serving: 2teaspoons | Calories: 58kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 17mg | Potassium: 107mg | Fiber: 1g | Sugar: 6g | Vitamin A: 247IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg

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