Cranberry Chutney By Sayoni Bhaduri


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Cranberry Chutney

A sweet and sour chutney inspired by the Bengali Tomato chutney.
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3 Servings

Cooking Time

30 Mins

Meal Type


Rate This Recipe10


  • 1 bowl dried cranberries
  • 1 tomato chopped
  • 1 tsp mustard seeds
  • 1 dried red chilli
  • 1/2 tsp turmeric powder
  • 1 tsp chilli powder
  • 1.5 tbsp sugar
  • 1 tbsp mustard oil
  • 1 tsp grated ginger
  • 1 tsp salt


  1. 1

    Wash and soak the dried cranberries in water. Keep it soaked for minimum half hour.
  2. 2

    In a kadai, heat the mustard oil. Once it reaches smoking point add the mustard seeds and dried red chilli. Let it splutter.
  3. 3

    Add the chopped tomatoes with half tsp salt and saute for 2-3 minutes.
  4. 4

    Add the ginger and mix. Cover the kadai and let the tomatoes soften on slow heat.
  5. 5

    Drain the cranberries, and add to the kadai.
  6. 6

    Add the turmeric, chilli powder, remaining salt and sugar and stir well.
  7. 7

    Cover and cook till the cranberries soften.
  8. 8

    Once the cranberries and tomatoes have soften, mash the berries a little.
  9. 9

    Check for sweetness, add more sugar if needed, and cook till sugar melts. The sugar will make it slightly sticky.
  10. 10

    Turn the heat off and let it cool.
  11. 11

    Serve at room temperature.

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