Spicy Cranberry chutney
Chutney/vegetarian/condiment/holiday chutney

The chutney is very thick , can be kept outside. If you want the chutney little watery and served over turkey, try to add  1/2 cup of water in the cooking process.



Fresh Cranberry: 2 cups

Fresh Fresno Red chillies : 3 num or can use dry red chillies or even Red chilli powder (1 tsp)

Golden raisins: 3 tbsp

Brown sugar: 3 tbsp ( for very sweet chutney increase or if u try to reduce it is very tart and spicy)

Cumin powder: 1 tsp



Olive oil: 1 tsp

Mustard seed: 1 tsp

Cumin seed: 1 tsp



Add some water in raisins and microwave few seconds.(just to plump the dry fruit)

Rinse the cranberry and chilli. Pulse slightly in a blender.

Heat the oil, add the mustard and cumin seeds. Once they sart to crack , add the pulsed cranberry and chilli mixture,brown sugar & raisins. (If you want to serve with meat , add 1/2 cup of  water)

Cook for 5 to 7 minutes in medium heat, sprinkle the cumin powder and switch off.

Let it cool before storing. The chutney can be prepared ahead and stored in fridge.