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–+ servings
cranberry chutney
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5 from 2 votes

Fresh Cranberry Chutney

Delicious, healthy and easy and quick to make fresh cranberry chutney.

Prep Time5 minutes
Cook Time3 minutes
Course: accompaniment, Chutney /Dips, Side Dish
Cuisine: Indian Cuisine, International Cuisine
Keyword: chutney, cranberry, cranberry chutney, dip, relish, vegan recipe
Servings: 10 person
Calories: 67kcal
Author: Anjana Chaturvedi

Ingredients

  • 300 gm Fresh cranberries
  • 1 tbsp Cooking Oil
  • 1/2 tsp Cumin Seeds / Sabut Jeera
  • 1/3 inch Cinnamon /daalchini
  • 1 tbsp Ginger / Adrak grated
  • 1/2 cup Sugar / Chini
  • 2 tbsp White Vinegar / Sirka
  • 1/4 tsp Black Salt / Kala Namak
  • 1/2 ts Salt / Namak
  • 1 tsp Red Chilli powder / Laal mirch powder

Instructions

  • Wash cranberries and keep aside
  • In a heavy bottom pan add oil and then add cumin and cinnamon
  • When cumin become golden then add the grated ginger, salt and cranberries with a cup of water
  • Cover with a lid and simmer for 10 -15 minutes
  • When cranberry become soft then mash with a wooden masher or with the back of the ladle
  • Now add sugar, chili powder or chili flakes and cook for 5 minutes on low heat.
  • When sugar melt down completely and chutney become thick then add vinegar and give it a boil. Now check the seasoning and adjust if needed.
  • Switch of the flame and store in a glass container when it cool down completely.
  • Keep Refrigerated and it will stay fresh for couple of weeks.

Notes

Note-
  • You can use brown sugar or jaggary instead of using white sugar.
  • Can add lemon juice or apple cider vinegar instead of white vinegar

Nutrition

Calories: 67kcal | Carbohydrates: 14g | Protein: 0.2g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 179mg | Potassium: 33mg | Fiber: 1g | Sugar: 11g | Vitamin A: 79IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 0.2mg