This Indian-style cranberry chutney or cranberry relish is absolutely irresistible. It is not only flavorful but also aromatic, and its sweet and savory taste is absolutely tantalizing.
It can be served as a side for Thanksgiving instead of cranberry sauce. It goes well with any Indian meal, or with appetizers like Indian chaat, or fritters. It can be enjoyed warm or cold.
If you have a lot of fresh cranberries and wondering what to make with them then this 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.
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 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.
Instant Pot instructions
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.
Add the cranberries, sugar, salt, and red chili powder. As the cranberries will release a lot of juices 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. If there is too much liquid then you can simmer it for a few minutes in the saute mode.
Heat a saucepan on medium-high heat. Add some oil and once the oil is hot, add all the dry whole spices including bay leaf, dry chili, cumin seeds, mustard seeds, fennel seeds, and nigella seeds.
Add the cranberries, sugar, salt, and red chili powder. As the cranberries will release a lot of juices while cooking, you need to add only a little water.
Continue to simmer on medium heat, stirring intermittently, for 20-25 minutes until the cranberries are soft and well-cooked. Mash the cranberries with the help of a potato masher. However, this is optional. If there is too much liquid then you can simmer it for a few more minutes.
This cranberry relish is absolutely delicious. You can serve it in a small dish with your cheese boards. It also goes well as a dip for chips, fries, and crackers, and can accompany any Indian meal or chaats instead of the sweet tamarind chutney. You can also top it on some bread, toast, sandwiches, oatmeal, or on yogurt.
I have used a 6 qt. Instant Pot to make cranberry chutney. You can use a 3 qt. Instant Pot or a larger one for bigger batches.
Cranberry chutney can be stored in the refrigerator for 4-5 weeks in an airtight container. 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.
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- 1 lb Cranberry
- ⅓ cup Water
- ¾ cup Sugar
- ½ teaspoon Red chili powder
- 1 teaspoon Salt
- 1 tablespoon Oil
- 1 count Bay leaf
- 1 count Whole Red Chili (dry)
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 1 teaspoon Fennel seeds
- ¼ teaspoon Nigella seeds (onion seeds, kalonji)
- 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.
Was so excited when I saw fresh cranberries in the store this weekend as I had saved your recipe to try .
Just made this chutney today , so delicious , very flavorful and so easy to follow and make.
Thank you so very much. I am now planning to make more to give as gifts over the holidays
Alpa Jain says
I am so glad to know that you enjoyed the recipe 🙂 Thankyou for the feedback.
This is a recipe that I must try!
Alpa Jain says
Glad you liked it 🙂
Alpa Jain says
Thankyou Deepa 🙂