Cranberry Chutney: For Thanksgiving and Otherwise
Recipe type: condiments
Cuisine: Indian
Recipe inspired by Epicurious (Gourmet)
  • 1-2 T vegetable oil
  • 1½ T dark brown or black mustard seeds
  • 1 large onion, chopped
  • 8-10 cloves garlic, mined
  • ½ cup ginger, minced
  • salt and pepper to taste
  • ½ cup cider vinegar, plus more to taste
  • 3 12-oz bags of fresh cranberries
  • 2 sweet crisp apples, such as Gala or Fuji, peeled and chopped
  • 1 tart green apple, such as Granny Smith, peeled and chopped
  • 2 ripe pears, peeled and chopped
  • 2 cups golden raisins
  • 1 T lemon zest
  • juice of 1 lemon, plus more to taste
  • chile pepper flakes to taste
  • 1 cup dark brown sugar, plus more to taste
  • ½ cup orange juice, plus more to taste
  1. Heat a large heavy bottomed pot or Dutch oven over medium high heat. Add the oil and the mustard seeds. When the mustard seeds have finished popping, add the onions with a pinch of salt. Cook, stirring occasionally, until brown, about 10-15 minutes. Add the garlic and ginger with another pinch of salt and cook for another 5 minutes. Deglaze the pan, scraping up any browned bits, with the cider vinegar.
  2. Let the cider vinegar cook down a bit and then add the remaining ingredients. Bring to a boil and the reduce to a simmer. Let cook for 45 minutes, until all cranberries have popped and the sauce has thickened. Add salt and pepper to taste. Then, and this is crucial, begin tasting for additional ingredients. At this point--preferably a day or 2 before serving, the chutney will be particularly sharp, so you should expect that. Having said that, you do want a nice balance of sweet with the tart and bitter. I added more cider vinegar and more sugar to mine.
Recipe by The Spiced Life at