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December 21, 2010 9:47 am 0 comments
Cranberry Chutney

Cranberry Chutney

Plum cranberry chutney is one of the amazing condiment recipes made combined with fresh cranberries, green chillies, ginger, garlic and jaggery. This dish is a well liked Indian side dish. The appealing nature of plum cranberry chutney is its rich texture and has a delicious tart, pungent, hot and sweet flavors to taste.

Plum cranberry chutney sauce is a favorite vegetarian choice of many. This delicious Indian cranberry chutney is one of its kinds, mouth watering flavors of this exotic sauce and leaves a wonderful taste lingering in your mouth.

Cranberry is a small, red berry which grows on low-hanging vines in temperate zones in many regions of the United States and other parts of the world. Cranberry is a member of the same family of plants as bilberry and blueberry. Cranberry can be taken as a juice, the whole berry, or from an extract. For maximum health benefit, cranberry juice should be unsweetened.

Cranberry is a wonderful fruit with a short season from October through December and is harvested between the Labor Day and Halloween season. Cranberry chutney or sauce recipe is likely a treat during the Thanksgiving feasts and is also prepared by most of the American Indian cooked and sweetened with honey or maple syrup. During the beginning of the 18th century, the tart red berries were already being exported to England by the colonists. Cranberries were also used by the Indians decoratively, as a source of red dye, and medicinally, as a poultice for wounds since not only do their astringent tannins contract tissues and help stop bleeding, but we now also know that compounds in cranberries have antibiotic effects.

Fresh cranberry are glossy, scarlet red, very tart berry, the cranberry belongs to the same genus as the blueberry, Vaccinium. (Both berries also belong to the food family called Ericaceae, also known as the heath or heather family.) Like blueberries, cranberries can still be found growing as wild shrubs in northern Europe, northern Asia, and North America. Cranberries are also called as “bounceberries,” because ripe ones bounce. Fresh cranberries contain the highest levels of beneficial nutrients, are at their peak from October through December, just in time to add their festive hue, tart tangy flavor and numerous health protective effects to your holiday meals.

To prepare the Cranberry chutney, heat some oil in the pan and add cumin seeds and when they crackle add the sliced ginger, chopped garlic to it and sauté. Add the cranberries and green chillies and fry well. Let it cook on medium heat till they are completly cooked and cranberries are softer and then add the chopped coriander. Cover it with lid and let it cook. Add some water in between and let it cook. Add the salt according to taste and the jaggery to it. When completely cooked, put the mixture in the blender and blend it to fine paste. Check the seasoning and your tasty chutney is ready. To make perfect cranberry chutney, choose fresh plump cranberries, deep red in color, and quite firm to the touch.

The chutney would be great with any kind of Indian snack (vadas, pakoras, samosas, etc.) or even with tortilla chips, brie en croûte, goat cheese toasts…the possibilities are endless!

You can make a variety of dishes with the fresh cranberry that includes few most popular recipes like Sweet Whole Berry Cranberry Sauce, Spicy Cranberry Spread and many more.

Do try out this new variation and use as sauce or dip or your evening snacks. To view the making of this simple but exotic cranberry chutney click at:

Cranberries have long been valued for their ability to help prevent and treat urinary tract infections. Cranberries are a source of Vitamin C and dietary fiber. It also contains manganese, calcium, phosphorous, potassium, sodium, Vitamin A and beta-carotene. Recent studies suggest that the berry also promote gastrointestinal and oral health, lower LDL and raise HDL (good) cholesterol, aid in recovery from stroke, and even help prevent cancer. Cranberry provides us with an astonishing array of phytonutrients.

Many of these phytonutrients offer antioxidant, anti-inflammatory and anti-cancer health benefits. Cranberries are also an excellent source of vitamin C, a very good source of dietary fiber, and a good source of manganese and vitamin K.

Cranberry Chutney

Cranberry Chutney

4.0 Stars based on
252 Reviews
Author : Admin Published On : Nov 19, 2007
Preparation Time: 7 min Recipe Type :


Cooking Time :
25 min
Standing Time : 5-8 mins
Yield4 (4 servings) Ingredient : Cranberry

Description : recipe by Swati Kapse
thanks swati

Recipe of Cranberry Chutney
Ingredient Name Unit Quantity
chopped green chillies



cumin seeds



fresh cranberries



garlic chopped



ginger sliced



green coriander










to taste


Directions | How to make Cranberry Chutney
DIRECTIONS:-   Heat some oil in the pan and add cumin seeds.when the crackle add the sliced ginger
chopped garlic to it.when they are fried add the cranberries and green chillies.
Let it cook on medium heat till they are completly cooked and cranerries are softer.now add the chopped coriander
cover it with lid and let it cook.add some water in between and let it cook.
Add the salt according to ur taste and the jaggery to it.
When completely cooked put the mixture in the blender and blend it to fine paste.check the seasoning and
your tasty chutney is ready.you can have it with any of ur snacks.

INGREDIENTS:-  1 pint of fresh cranberries
3 to 4 chopped green chillies according to ur taste
2″ piece of ginger sliced
2 cloves of garlic chopped (optional)
3 to 4 sprigs of green coriander finely chopped
30gm of jaggery or sugar
1 tsp of cumin seeds
salt to taste,1 tbsp of oil

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