Spiced Cranberry and Apricot Chutney

This slightly spicy chutney works well with fried fritters of all sorts or spread inside a gooey grilled cheese.
By Rinku Bhattacharya
Spiced Cranberry and Apricot Chutney

Spiced Cranberry and Apricot Chutney
Prep Time
Cook Time
Total Time
This slightly spicy chutney works well with fried fritters of all sorts or spread inside a gooey grilled cheese.
Recipe Type: Condiment
Serves: 1.5 cups
  • 11/2 tablespoons of oil (preferably mustard)
  • 11/2 tablespoon very finely diced or grated ginger
  • 1 teaspoon mustard seeds
  • ½ teaspoon nigella seeds
  • 1 cup of cranberries
  • 4 bay leaves
  • 11/2 cups of water
  • ¾ cup of brown sugar
  • 11/2 teaspoons crushed red pepper flakes
  • ½ cup of slivered apricots
  1. Heat the oil and add in the ginger and saute lightly for a minutes.
  2. Add in the mustard seeds and wait for them to pop. Add in the nigella seeds.
  3. Add in the cranberries and the bay leaves and the water and sugar and the red pepper flakes.
  4. Bring the mixture to a simmer and cook for 15 minutes until the cranberries pop and soften, you will actually hear the cranberries pop! My kids have a lot of fun with this.
  5. Stir in the apricots and cook for another 5 minutes.
  6. Cool and serve. This can be stored in the refrigerator for up to 6 months.

Rinku Bhattacharya

Rinku Bhattacharya, is a teacher of Indian Cooking and the author of the blog, Spice Chronicles. A busy working mother Rinku is committed to offering a practical approach of flavorful, everyday cooking often with an Indian Accent. An author of three cookbooks, Instant Indian, Classic Foods for Every Region of India made easy in the Instant Pot, Spices and Seasons, Simple, Sustainable. Indian Flavors and The Bengali Five Spice Chronicles. Rinku’s passion for food starts with cooking and trying new recipes and extends to pairing and drinking wine with food and trying usual combinations by fusing various culinary influences. Rinku and her family are very committed to a sustainable lifestyle, and she uses mostly local produce for her recipes. She is joined in this effort by her husband who is an avid gardener and her children, Deepta and Aadi.

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