Cranberry Chutney

READY IN: 25mins
Recipe by moen_sm

My sister made this for Thanksgiving. It was wonderful! It will certainly be on our Thanksgiving table for many years to come.

Top Review by Sydney Mike

From my point of view, anytime of year is great for having a cranberry chutney or sauce ~ That's why I freeze enough cranberries during the winter holiday season to last me through the year! So making this chutney was a definite to-do now, & am so glad I did 'cause, although I do like the sweet cranberry sauces, this is a very nice change from that, & I did use 2 good size apples along with 1 mango! Thanks for sharing this very nice keeper recipe! [Made & reviewed in new Kids on the Block tag]

Ingredients Nutrition


  1. Heat 1 tsp peanut oil in pan, add onion and cook until soft, about 8 minutes.
  2. Add curry, cinnamon and cook for 1 minute.
  3. Stir in sugars and vinegar, bring to boil.
  4. Add magoes or apples and cook, stirring occasionally until softened.
  5. Add cranberries and cook over medium heat for 10 minutes, crushing cranberries against the side of the pan.
  6. Heat rest of peanut oil in small skillet , add the mustard seed and cook until the begin to pop. Add to chutney.
  7. I let it cook on low for 1-2 hours, not sure if that helped, but it sure tasted good!

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