Cranberry Chutney

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.

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 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.

Stovetop instructions

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.

Serving suggestions

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.

Equipment

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.

Storage

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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