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Cranberry Chutney - Indian Style

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Cranberry chutney is a sweet, sour, and spicy condiment. It is absolutely flavorful and delicious. This is an Indian-style cranberry chutney made in the instant pot in less than 30 minutes. It is perfect to serve on cheese boards or with appetizers.
Cranberry chutney in a glass jar.

This Indian-style cranberry chutney is absolutely irresistible. It is not only flavorful but also aromatic, and its sweet, sour and spicy taste is to drool for.

It can be served as a side with any Indian meal or with appetizers like Indian chaat, or fritters. It can be enjoyed warm or cold.

Cranberry chutney is easy to make at home in the instant pot in just under 30 minutes. This vegan and gluten-free condiment is made with only a few basic ingredients available in the home pantry.

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Cranberry chutney ingredients

Cranberries, of course, are the main ingredient to make this Indian chutney. I have used fresh ones for this recipe. Some basic whole spices like fennel seeds, cumin seeds, mustard seeds, nigella seeds, and a bay leaf are added for the flavor.

The sourness or tanginess of the chutney comes from the cranberries themselves. To give it a sweet and spicy taste, sugar and red chili powder are added.

Cranberry chutney in a glass jar.

How to make cranberry chutney Indian style?

Cranberry chutney is very easy to make especially by pressure cooking in the instant pot as there is no need to monitor.

Turn the instant pot on the saute mode on the normal setting and once it is hot, add some oil followed by all the dry whole spices including bay leaf, dry chili, cumin seeds, mustard seeds, fennel seeds, and nigella seeds.

cranberry chutney steps to make in instant pot.

Add the cranberries, sugar, salt, and red chili powder. As the cranberries will release a lot of moisture while pressure cooking, you need to add only a little water.

Cook the chutney on high-pressure mode for 5 minutes followed by a natural pressure release. You can also release the pressure manually after 10 minutes of natural pressure release.

After opening the lid, mash the cranberries with the help of a potato masher. However, this is optional.

Cranberry chutney in a glass jar.

How to serve cranberry chutney?

This cranberry chutney is absolutely delicious. You can serve it with your cheese boards. It also goes well as a dip for chips, fries, and can accompany any Indian meal or chaats instead of the sweet tamarind chutney. You can also top it on some bread, oatmeal, or on yogurt.

Does cranberry chutney have to be refrigerated?

Cranberry chutney can be stored in the fridge for 2-3 weeks. If you plan to store it longer, you can freeze it. Before freezing ensure that the chutney has completely cooled down.

You can portion it and then freeze it in freezer-safe containers or ziplock bags. Before serving, you can keep the container in the fridge overnight or thaw it in the microwave.

cranberry chutney.

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📖 Recipe

Cranberry chutney in a glass jar.

Cranberry Chutney

Cranberry chutney is a sweet, sour, and spicy condiment. It is absolutely flavorful and delicious. This is an Indian-style cranberry chutney made in the instant pot in less than 30 minutes. It is perfect to serve on cheese boards or with appetizers.
4.86 from 7 votes
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Course: Condiment
Cuisine: American, Indian
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 25 mins
Servings: 16 servings
Calories: 59kcal
Author: Alpa Jain

Ingredients

For tempering

Instructions

  • Turn the instant pot on saute mode on the normal setting.
  • Once the instant pot is hot, add the oil.
  • Once the oil is hot, add all the ingredients from the 'for tempering' list.
  • Add the cranberries and give them a mix.
  • Add sugar, salt, red chili powder, and water, and mix them with a spatula.
  • Close and lock the lid with the pressure knob in the sealing position.
  • Pressure cook on high-pressure mode for 5 minutes followed by a natural pressure release. (or quick release after 10 minutes NPR).
  • Discard the bay leaf and whole red chili.
  • Optionally mash the chutney with a potato masher.

Notes

If you are using a 12 oz. bag, you can reduce the quantity of the ingredients by clicking and moving the slider for "servings" to 12.
Nutrition Facts
Cranberry Chutney
Amount per Serving
Calories
59
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
148
mg
6
%
Potassium
 
33
mg
1
%
Carbohydrates
 
13
g
4
%
Fiber
 
1
g
4
%
Sugar
 
11
g
12
%
Protein
 
1
g
2
%
Vitamin A
 
58
IU
1
%
Vitamin C
 
4
mg
5
%
Calcium
 
7
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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Recipe Rating




Shannon

Friday 24th of December 2021

This is a recipe that I must try!

Alpa Jain

Friday 24th of December 2021

Hi Shannon,

Glad you liked it :)

Regards Alpa

Deepa

Saturday 20th of November 2021

Excellent !!

Alpa Jain

Saturday 20th of November 2021

Thankyou Deepa :)