Total Time
Prep 10 mins
Cook 15 mins

Cranberries & chutney -- What a nice combo! The recipe was found online at

Ingredients Nutrition


  1. Combine all ingredients in large saucepan, & bring to boil, stirring constantly.
  2. Lower heat & simmer, uncovered, 15 minutes, stirring occasionally.
  3. Cool to room temperature, then store in refrigerator [will keep several weeks].
Most Helpful

Wonderfully delicious chutney - the aroma alone is worth 5 stars! Loved the sweet/tart taste and any time a dish contains cranberries, its a winner for me. I left out the celery and onion salt, but the taste was not affected in any way. This chutney would be great with any meat dish; especially pork, but I am sure there are many more great uses for this chutney. Made for the 1-2-3 Tag, November, 2011.

Nancy's Pantry November 30, 2011

Easy to make and great taste. The only thing I left out was the onion salt, but that was optional anyway. When done it jelled up nicely. I tasted it when it was warm and when cold. Both is good. This is the first time I have made a chutney but it will not be the last! I am very pleased with the result. Thanks for posting. Made for India -- More Than Just Curries Tag Game -- March 2010.

Chef Dudo March 11, 2010

I made this for the first time this year (2007) I adjusted it a bit, but it was wonderful!!! I used 1-1/2 bags cranberrys, 1 cup of apples pears and asian pears, also added l cup of water and 1-1/2 cups brown sugar. I also left out the onion salt, and everybody loved it. Good warm or cold!!

designerchef in Chicagoland, Illinois November 28, 2007