Cranberry Chutney

a hot and spicy relish with cranberries

  • Servings: 2-3 medium jars
  • Difficulty: easy
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Say it with Cranberries. This is a delicious and spicy alternative to the usual sweet cranberry relish served during the holidays.

A Spicy Cranberry Relish (thokku)

Spice up your holiday table with this spicy relish. Your guests will be talking about it and asking for the recipe.


  • Fresh cranberries (washed, picked, and towel dried) 2 lbs
  • Light (raw) sesame oil 2 cups / any vegetable oil or canola oil may be used instead
  • Black mustard seeds – 2 tsp
  • Red dries chilled crushed – 2 tbs
  • Ground turmeric – 2 tsp
  • Asafetida – 2 tsp
  • Salt – 3 – 4 tbs (to taste)
  • Fresh ginger (peeled and grated) 4 tbs
  • Red chilli powder – 4 tbs
  • Fenugreek seeds (dry roasted and ground) – 2 tsp
  • Jaggery or brown sugar – 3 tbs


Heat the oil in a heavy bottom saucepan or enameled saucier

Add the mustard seeds when the oil is hot, and as they start to sputter, add the chili flakes and asafetida. Then add the other powders and the ginger. After a quick stir, add the cranberries.

Stir frequently over medium heat till boiling and simmer for 5 – 8 min and stir in the salt.

Taste for salt when cool

Allow to cool uncovered and transfer to clean, dry jars. Wait till fully cool before closing the jars. Refrigerate.

Serve as a relish with any main course or with rice, dosa, pongee, umma or rotis, and paratha. Delicious with crusty sourdough bread and cheese.