Total Time
Prep 15 mins
Cook 25 mins

This is my mom's recipe for cranberry chutney. As a kid I didn't like it, but now that my tastes are more refined, I LOVE IT! I have no idea where she got it though, probably from a magazine somewhere. I'm not really sure of the serving size as my mom has always made this, but I do know it makes a lot!

Ingredients Nutrition


  1. saute the onion in the olive oil.
  2. when they are golden brown, add the garlic and saute for another 2 minutes-ish. Don't let it burn! It doesn't taste good then and you'll have to start over.
  3. Add in the rest of the ingredients and simmer until thick.
  4. You can store it in your fridge for a few weeks or in your freezer for a few months.
Most Helpful

5 5

What a great new way to serve up cranberries! I followed the recipe right on down, using up 1 of my last few bags of frozen cranbereries from last winter! I kept aside about 1/3 of what I made (for eating now) & froze the rest in 2 portions for eating a little later! We enjoy thing kind of thing as a side with pork or chicken, but also as a spread (with cheese) on a thick slice of whole wheat bread, either toasted or plain! Absolutely love the flavor combo in this chutney! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]