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Blue bowl with sweet and spicy berry chutney

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
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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
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