Cranberry, Mango and Cherry Chutney

Cranberry, mango, and cherry chutney is a sweet, tart, and savory mix of fresh and dried fruit, warm spices, sugar, and juice. It’s become a family favorite. So skip the canned cranberry sauce this Thanksgiving and opt for this easy cranberry chutney instead.

Cranberry Chutney

I used to hate cranberry sauce, especially if it was cranberry jelly out of a can. I just couldn’t swallow it, but being a transplant and wanting to assimilate as much as I could, for the sake of my American children, I wanted to have the full American Thanksgiving experience. Then, one Thanksgiving on a cooking show (can’t remember which one) one of the hosts was making a simple cranberry chutney.

Chutneys are right up my alley so I thought I would give it a go. I thought I could give it a tropical spin and add in some mangoes. I had some dried cheeries I needed to use up and I added that in too. My cranberry, cherry and mango chutney is always a hit at Thanksgiving, even with my husband who usually wants nothing to do with cranberries in any form. I make it fresh and serve it warm, but you can make it ahead and serve it at room temperature or even cold.

Why You’ll Love This Cranberry Chutney Recipe

• A Holiday Staple: Once this delicious concoction starts simmering on the stovetop, the whole house will be filled with a warm, sweet, inviting aroma. Place this on the serving table along with all the sides for Thanksgiving and Christmas as a substitute for cranberry sauce.
• Versatile: I make it fresh and serve it warm, but you can make it ahead and serve it at room temperature or even cold.
• Great Year Round: While cranberry sauce feels limited to the holiday season, chutney is versatile enough to make year-round, switching up the ingredients depending on the season.

What is Chutney?

Chutney is an Indian condiment usually made with fruits like mango, tamarind, and apple, and various herbs and spices. They can be fresh or cooked, and they may be smooth or chunky in texture. Chutneys can be sweet, tangy, spicy, or a combination of these flavors. This cranberry chutney recipe is a delicious holiday variation.

Cranberry Chutney vs Cranberry Sauce

Although both are cranberry condiments, there are some distinctions between the two. Cranberry chutney can be made with a variety of fruits, spices, and vinegar, whereas cranberry sauce is a much more straightforward recipe, using just cranberries, sugar, and water.

Chutney also has a chunky texture while cranberry sauce is smooth, with a jelly-like consistency.

Ingredients for Cranberry Chutney

This is the best cranberry chutney recipe because mangos and cherries add delicious depth and more fruity flavor.

• Fresh cranberries: Make sure they are firm and plump.
• Fresh mangoes: Firm half ripe mangoes work best.
• Dried tart cherries: Dried cherries have a concentrated sweetness. It has a rich tart taste and hint of tanginess.
• Granulated sugar: Use white sugar or coconut sugar.
• Dry white wine: This enhances the fruity essence of the chutney. For a nonalcoholic substitute, try white grape juice.
• Apple cider vinegar: Adding acidity balances out the other flavors. A little goes a long way. White vinegar works too.
• Cinnamon stick: This adds a warm, spiced quality to the chutney that makes it perfect for the holiday dinner table.
• Navel Orange: Juice half of the orange then add the other half of the fruit to the chutney.

See recipe card for quantities.

How to Make Cranberry Chutney

It is so easy to make this cranberry, mango and cherry chutney and once you’ve had it, you won’t want to have any other kind of cranberry sauce. I promise.

First you will need a medium sized sauce pan. Add all of the fruits, plus sugar (you can use coconut sugar to make it refined sugar free) and a cinnamon stick to a medium sized saucepan.

Then juice the orange, add the juice and the rinds to the saucepan.

Add the wine and the apple cider vinegar and mix well.

Then add the saucepan to high heat and bring to a boil. When it starts to boil reduce heat to medium and let simmer for 15 to 20 minutes, occasionally stirring until the liquids reduce by half. 

Then remove the cinnamon sticks and orange halves.

Remove the chutney from the heat, allow to cool completely, then refrigerate until ready to serve. Can be served cold or warmed up.

I love to serve my cranberry, mango and cherry chutney warm and it goes well with my Festive Basmati Rice and Jerk Turkey!

Storage

Store leftover chutney in an airtight container in the fridge for up to 10 days.

Recipe Variations

• Instant Pot Cranberry Chutney: Add ingredients to the Instant Pot, seal it, and set it to manual high pressure and allow it to cook for 5 minutes. Once the cooking is complete, allow natural pressure release for another 5 minutes, followed by quick release. Stir the chutney, let it cool, and refrigerate; the flavors will continue to meld as it chills, creating a delicious cranberry chutney.
• Fruit: You can add a variety of fruits to this Christmas cranberry chutney recipe to customize it even more. Try it with apples, apricot, pears, or pineapples.
• Spicy Cranberry Chutney: Want a pop of heat? Try adding jalapeno peppers.
• More Additions: Consider adding raisins, ginger, or onions.

How to Serve Cranberry Chutney

• Side Dish: The sweetness of this dish complements rich, savory dishes like roasted turkey, pork, or chicken.
• Charcuterie Board: This pairs well with an assortment of cheese, crackers, and cured meats.
• Thanksgiving Leftovers: Use it as a sauce and slather it on some bread for a leftover turkey sandwich.

Frequently Asked Questions