Cranberry Mango Chutney - Cranberry Sauce

Cranberry-Mango Chutney is a tangy, sweet and spicy condiment that goes well with all types of cuisines. This is spiced up version of cranberry sauce and I love to make it when cranberries are in season. I make multiple batches of this delicious cranberry mango chutney during fall and particularly around Thanksgiving holiday. You can use it as a dip or spread for Indian flatbreads or as a side for your holiday meal. This cranberry sauce/chutney can be stored up to1 week at room temperature or up to 3 months in the refrigerator.

Ingredients

(Makes about 2 Cups)

•  Fresh Cranberries - 2 cups
•  Mango*  -  3/4 cup, chopped
•  Jaggery /Brown sugar*  - 1/2 cup or to taste
•  Oil  - 3 tablespoons
•  Mustard seeds -  1/2 tespoon
•  Chilli powder  - 1/2 teaspoon or to taste
•  Asafoetida(optional) - 1/8 teaspoon
•  Ginger  - 2 tablespoons, chopped
•  Salt -  2 teaspoons or to taste
•  Water -  1/2 cup

 For the spice blend:

• Mustard seeds - 1 teaspoon
• Cumin seeds  -  1/2 teaspoon
• Fenugreek seeds  - 1/2 teaspoon

Notes: 

*Instead of mango, you can also use chopped apples such as Granny Smith or any apples of your choice.
*Jaggery is type of unrefined pure cane sugar commonly  used in Indian cooking.
*The spices mentioned in the recipe are easily available in Indian or Asian supermarkets. Alternately, you can add your favorite spices such as cinnamon, allspice. 

Step by step video recipe:

For the spice blend:

 1. Heat a pan and dry roast the mustard seeds, cumin seeds and fenugreek seeds    for 3-4 minutes until fragrant. Using a spice grinder make a fine powder.

Electric Pressure Cooker/Instant Pot Method:

1. Start the sauté mode, add the oil. Once the oil is hot add the mustard seeds and asfoetida.

2. Add the chopped ginger and mango, cook for 1-2 minute.Cancel sauté mode. Add the cranberries, all the spices, jaggery, salt and water.

3.Close the lid and cook on high pressure for 8 minutes. Let the pressure release naturally. If you prefer a chunkier texture for the chutney, release pressure immediately. 

4. Cook on sauté mode for additional 2-3 minutes to adjust consistency if required.

5. Let the cranberry chutney cool down completely. Store the cranberry mango chutney / sauce in an airtight glass container up to 1 week at room temperature or up to 3 months in the refrigerator.

Stovetop Method: 

1. Heat oil in a sauce pan, add the mustard seeds and asfoetida.

2. Add the chopped ginger and mango, cook for 1-2 minute.

3. Add the cranberries, all the spices, jaggery, salt and water.

4. Cover and cook for about 20 minutes. Adjust the cooking time per desired texture and consistency.

5. Stir in between while cooking to prevent scorching.

6. Once the cranberries are cooked and the sauce has thickened, the cranberry mango sauce is ready.

7. Let the cranberry chutney cool down completely. Store the cranberry mango chutney / sauce in an airtight glass container up to 1 week at room temperature or up to 3 months in the refrigerator.