Cranberry Chutney (Instant Pot and Stovetop)

Cranberry Chutney

This sweet, spicy, and tangy cranberry chutney may be a condiment, but it’s going to steal the spotlight at dinner time.

I know Cranberry Sauce is typically reserved for festive holiday meals, but that’s not the case for cranberry chutney, or at least, it shouldn’t be. You can serve a spoonful of this chutney alongside any Indian meal or use it in place of Tamarind Chutney when making chaat – it makes for a nice seasonal twist.

This chutney tastes great warm or cold. You can add some to warm brie and eat it with crackers, serve it on a Cheese Board, or add some to your morning toast.

“Oh my goodness, this recipe is to die for! I had fresh cranberries left over from Christmas due to a last minute change of plans and couldn’t figure out what to make of them. Being a superfood, I didn’t want them to go to waste either. I came across this recipe and not only was it so simple, it tastes heavenly. Thank you for yet another hit Ashley!”

Jeanette Y.

Cranberry Chutney Ingredients

“I tried this recipe the other day and wow! Oh Ashley, thank you for this it’s a real keeper. Not just for holidays but anytime.”

Cathy

Instant Pot or Stovetop

You can make cranberry chutney in an instant pot or on the stovetop. The only real difference between these two methods is that with the stovetop, you’ll have to keep an eye on the pot (be prepared to jump a little every time you hear a cranberry pop, lol), whereas with an instant pot, you can mix everything together and walk away.

A note about making this on the stovetop: it may seem like the amount of water isn’t enough but resist adding more as the cranberries will release their own liquid. That said, if you can’t take the stress of waiting for the juices to release into the saucepan (the IP has spoiled me, I now consider it stressful to watch a pot on the stove), an additional ¼ cup of water isn’t going to hurt.

Make and enjoy this chutney often while cranberries are still in season!

Tips for Making Cranberry Chutney

Cranberry Chutney (Instant Pot and Stovetop)

Cranberry Chutney (Instant Pot and Stovetop)

5 from 17 reviews

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Course Condiment

Cuisine Indian

Ingredients

 

Whole Spices

• ▢ 3 teaspoons fennel seeds
• ▢ 2 teaspoons coriander seeds
• ▢ 1 teaspoon fenugreek seeds methi seeds
• ▢ 1 teaspoon black mustard seeds
• ▢ ¼ teaspoon kalonji (nigella seeds) onion seeds

 

• ▢ 2 tablespoons oil
• ▢ 24 ounces fresh cranberries rinsed
• ▢ 1 ½ cups sugar
• ▢ ¾ cup water
• ▢ 2 teaspoons roasted cumin powder
• ▢ 1 ½ teaspoons salt
• ▢ ½ teaspoon black pepper
• ▢ ½ teaspoon cayenne pepper

Instructions

 

Instant Pot

• Add the whole spices to a spice grinder and grind. Set aside for now.
• Press sauté, add oil and once it’s hot, add the freshly ground spices and stir for 1 minute. 
• Add the remaining ingredients to the pot and mix well.
• Secure the lid, close the pressure valve, and cook for 1 minute at high pressure.
• Naturally release pressure for 10 minutes.
• Remove the lid, and mix well.
• Turn off the instant pot and let the sauce cool down in the pot.
• Once the sauce cools completely, store it in an airtight container in the fridge for up to a week, or in the freezer for a couple of months.

Stovetop

• Add the whole spices to a spice grinder and grind. Set aside for now.
• Add oil to a large pot over medium-high heat, and once it’s hot, add the freshly ground spices and stir for 1 minute.
• Add all of the remaining ingredients to the pot and mix well. Bring the pot to a boil, then reduce the heat and simmer for about 10 minutes, or until nearly all of the cranberries have popped.
• Turn off the heat and let the sauce cool down. It will continue to thicken as it cools.
• Once the sauce cools completely, store it in an airtight container in the fridge for up to a week, or in the freezer for a couple of months.

Notes

• I think the amount of sugar is perfect, however, you can always use less to start and stir in more if needed once it’s done.
• I’ve tried this chutney by finely grinding the whole spices as well as using a coarser grind and I prefer the fine grind.
• Roasted cumin tastes completely different from regular ground cumin, please do not substitute.
• You can halve this recipe if you’d like – just halve the ingredients but keep the cook time the same.

Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!