bowl of cranberry orange chutney with a spoon and fresh cranberries as garnish
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Cranberry Chutney Recipe

This 20 Minute Cranberry Chutney recipe has the perfect combination of sweet, tart and savory flavors for a great addition to dips, sandwiches, and meats - or you may just want to eat it by the spoonful!
Course Condiment
Cuisine American, Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 servings
Calories 53kcal
Author Danielle Wolter

Ingredients

Instructions

  • Combine all the ingredients in a saucepan and bring to a simmer. Cook, uncovered, for 20 minutes.
  • Let the chutney cool and store in a sealed jar in the refrigerator for up to 2 weeks.

Notes

  1. If you like a spicier chutney, add additional Thai chilies;
  2. Dice the ingredients in small pieces for a more uniform chutney;
  3. Jalapenos or serrano peppers can be used as a substitute for the Thai chilies
  4. If the chutney starts to stick to the pan, add additional liquid;
  5. If your chutney is too thin after 20-30 minutes, continue cooking until a thick consistency is reached.

Nutrition

Serving: 2tbsp. | Calories: 53kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 82mg | Potassium: 55mg | Fiber: 2g | Sugar: 8g | Vitamin A: 115IU | Vitamin C: 13mg | Calcium: 4mg | Iron: 1mg