Spicy Cranberry Chutney (easy oven recipe!)

cranberry chutney on a dinner plate with other vegan Thanksgiving dishes

5 from 6 votes

Spicy Cranberry Chutney (easy oven recipe!)

This isn’t your typical cranberry sauce! 1 Pan dump and bake spicy cranberry chutney adds Indian flavors, like hot chili and garam masala, for a mind-blowingly flavorful chutney.

Prep Time5

Cook Time30

Total Time35

Course: Side, Side Dish

Cuisine: Indian Fusion

Keyword: cranberry chutney

Servings:

Author: Vegan Richa

Ingredients

10 ounces cranberries fresh or frozen
3 tablespoons of maple syrup
1 tablespoon sugar or more, to taste
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon garam masala
1/2 or 1 hot green chili finely chopped, like serrano or Indian chili
1/4 teaspoon garlic powder
1 teaspoon lemon juice
1/2 teaspoon lemon zest
1/4 cup water

US Customary - Metric

Instructions

Preheat the oven to 400° F (205° C).
Add all of the ingredients to an 8x5” or similar-sized baking dish. If you're doubling this recipe, increase the size of the baking dish, as well, so that the cranberries are stacked about 2 high, but not any more. You also don’t want to use too large a baking dish, where the cranberries are just in a single layer, because then they'll turn crispy instead jammy.
Mix everything in the baking dish really well, cover the dish with parchment paper, then put it into the oven. Bake for 30 minutes or longer, until the cranberries are very tender and easily mash when you press them.
Remove the baking dish from the oven. Then, using a spatula, mash the cranberries and mix really well until they reach a jammy texture. (I usually add a few teaspoons more sugar at this point, while the mixture is still hot ). Press and mix it, so that it gets even more jammy. adjust consistency with water if needed. Garnish with some black pepper and serve.

Video

Notes

Stovetop: add all of the ingredients for the cranberry chutney into a saucepan. Partially cover, and cook for 10 minutes, then press the cranberries. If they're already starting to get tender, then press to mash the cranberries and mix , and your chutney is ready. If not, then continue to cook for longer. If they're starting to thicken and dry out too much, add in a few tablespoons more water, and continue to cook until the cranberries are tender and can be easily mashed. Press most of the cranberries, and stir really well to make them jammy. Cook for another minute or 2 to thicken a little bit, and then switch off heat.

This recipe is naturally gluten-free, soy-free, nut-free, and oil-free.

Nutrition

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