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.