Indian-Spiced Cranberry Chutney

Indian-Spiced Cranberry Chutney

Continuing the countdown to Thanksgiving, I wanted to share a few more Big-Day-Appropriate dishes with you. Although, some of my original plans aren’t going to grace the webpages of this little url. As I’ve been recipe testing Thanksgiving dishes, I’ve had some serious floppers! Some were recipe flops, while some were picture flops, and I think pumpkin pie just hates me this year. But, anyways…

Let’s talk cranberry sauce! To be quite frank, it’s something I never really understood. Growing up, I would never add any to my plate. I just didn’t get it. I mean, is it a side dish? It doesn’t seem substantial enough. Is it a sauce to go over the turkey? Well, I figured not because then why would there be gravy?


I suppose it’s still a bit of a mystery to me, as far as where it comes from and why it’s there, but I freely acknowledge that I was in the minority by not eating any all those years. So here is my answer to the whole, cranberry sauce thing – an Indian spiced, thick and chunky chutney!

Indian spiced cranberry chutney

It’s easy, it’s delicious, and it’s a twist from the usual ordinary sauce. If you’re scratching your head right now, wondering how this could possibly fit in to your traditional Thanksgiving spread, that’s fine; all I ask is that you read on and allow me to convince you of its merits.

Thanksgiving leftovers panini

First of all, the Indian flavors are not overwhelming, so you really don’t need to make any part of the rest of your meal Indian to have this complement your table. It’s just a hint in the background. Secondly, it’s really thick, so it won’t get all liquid-y and run into your potatoes or green bean casserole. Win! And thirdly, it’s insanely good on leftover sandwiches the next day!

Indian Spiced Cranberry Chutney

Try it. See what you think. Report back. 🙂

Source: adapted from Tangy, Tart, Hot and Sweet by Padma Lakshmi

4 tbs olive oil
24 oz. fresh cranberries (or thawed if frozen)
3 tbs sugar
1 tsp cayenne
Kosher salt
1 ½ tsp garam masala

In a medium to large nonstick stockpot, heat the oil over medium heat. Add the cranberries and sauté, stirring intermittently. Once the cranberries have softened and most of them have burst open, about 25 to 30 minutes, add the sugar, cayenne, and salt. Lower the heat to medium-low and add the garam masala. Continue to cook another 15 to 20 minutes, until the mixture is a thick, uniform sauce and all the cranberries have completely burst open. You can help them along by using a rubber spatula to press an individual cranberry against the side of the pot until it bursts. It’s like the food equivalent of popping bubble paper!
Keep covered on low until needed, or cool and refrigerate in an airtight container if not using right away.

5 responses to “Indian-Spiced Cranberry Chutney

  1. Interesting! I’ve never thought to add any spices to cranberry sauce! Brilliant!

  2. OMG Julie it IS the food equivalent to bubble wrap!

    Thanks! I’ve been debating with an Indian-spiced side for our Thanksgiving, but debate is as far as I get. This looks good.

  3. Pingback: Roasted Butternut Squash Salad with Apple Cider Vinaigrette | The Texan New Yorker

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