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 cranberry chutney.
Chutneys are right up my alley so I thought I would give it a go. I’ve now evolved that recipe to include flavors and fruits that I love. 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 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.
- Fresh cranberries: Make sure they are firm and plump.
- 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. I 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 add 2 tablespoons of apple cider vinegar, a cup of dry white wine (you can use white grape juice here), the juice of half an orange plus the other half of the orange (the skin on and everything, don’t forget to wash the orange before cutting it in half). I mix everything together, then place the saucepan on high heat.
Once it starts to boil, I reduce the heat to medium-low and let it simmer for about 15-20 minutes or until half of the liquid cooks off and it begins to thicken. I also check to see if the mango pieces are soft. If the mango pieces are beginning to get a bit mushy, I remove them from the heat and let them cool. As it cools it will also thicken.
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
When properly stored in the refrigerator, the sauce keeps for 10 days.
Chutney is a condiment with a complex flavor profile that incorporates fruits, vegetables, spices, and often a balance of sweet, savory, and spicy elements. Relish, on the other hand, tends to have a simpler flavor, usually highlighting the natural taste of finely chopped fruits or vegetables, and is commonly used in Western cuisines as a topping or accompaniment for grilled meats or sandwiches.
As it cools, the sauce thickens. When cranberries are cooked, the heat causes the pectin to dissolve and create a gel-like consistency. This is why cranberry sauces and jellies (like this cranberry chutney) naturally thicken during the cooking process.
Cranberry, Mango and Cherry Chutney
Equipment
- Medium-sized Saucepan
Ingredients
- 1 cup diced fresh mangoes firm half ripe mangoes work best
- 1 cup dried tart cherries
- 2 cups fresh cranberries
- 1 cup granulated sugar or coconut sugar
- 1 cup dry white wine or White grape juice
- 2 tablespoons apple cider vinegar
- 1 stick cinnamon
- 1 navel orange 1/2 juices and 1/2 added to the chutney
Instructions
- Add all of the ingredients to a medium sized saucepan on high heat
- Then bring to a boil
- When boiling reduce heat to medium and let simmer for 15 to 20 minutes, occasionally stirring When half of the liquid boils down and the mangoes are soft, remove from heat
- Let cool and then refrigerate until ready to serve
- Serve warm or cold
Notes
Nutrition
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.
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Dr. D-Nice Beaugelin Says
No one ever ask me to cook for Thanksgiving, that’s not my ministry. Since the first time I brought this cranberry chutney to Thanksgiving 5 years ago, they request it everytime…and for Christmas too. This stuff is too good. Yum!!!
Shawnette Says
Althea, i made this recipe thrice. The first two was good but not the best since i didn’t have the right cherries, nevertheless my family still liked it. But this time around i finally found the right cherries and it came out like Golddd, this thing was so banging i had none left to eat with my left over food. I was so proud of myself. Thank you so much, I’m one of your loyal soldiers because of you I am really good at making roti. You’re the best
Althea Brown Says
I’m so happy to hear this. It is a fav in my family. They eat it on bread like jam!
Lori Says
I made this for the first time today for Christmas Eve dinner and it was amazing. The balance and blend of flavors and textures is perfect. Everyone loved it, even the picky littles who almost never eat new foods past the first bite. It is simple, pretty, and delicious. This recipe has earned a spot on all future holiday menus.
Althea Brown Says
Thank you so much. It’s lovely on toast with a bit of cheese!
mary Says
That looks very yummy althea. very creative. i have never seen this combination. can’t wait to see your jerk turkey.
btw i can’t find your cheese buns recipe.
Althea Brown Says
Hi Mary. It’s so delicious. It tastes like a cross between the mango jam I ate as a kid and gooseberry jam. So yummy I ate it with a piece of cheese on toast for breakfast yesterday!
Althea Brown Says
Sorry about the cheese bread. My recipe is still a work in progress so I haven’t posted it. I can’t get it to come out consistently good. I’ll email you when it’s up.