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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 minutes
Cook Time 20 minutes minutes
Total Time 25 minutes minutes
Servings 8 servings
Calories 53 kcal
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.
If you like a spicier chutney, add additional Thai chilies;
Dice the ingredients in small pieces for a more uniform chutney;
Jalapenos or serrano peppers can be used as a substitute for the Thai chilies
If the chutney starts to stick to the pan, add additional liquid ;
If your chutney is too thin after 20-30 minutes, continue cooking until a thick consistency is reached .
Serving: 2 tbsp. | Calories: 53 kcal | Carbohydrates: 14 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 82 mg | Potassium: 55 mg | Fiber: 2 g | Sugar: 8 g | Vitamin A: 115 IU | Vitamin C: 13 mg | Calcium: 4 mg | Iron: 1 mg