Ingredients:

  • 12 oz (340g) fresh or frozen cranberries
  • 1 medium (150g) apple, peeled and finely diced
  • 3/4 cup (150g) brown sugar, packed
  • 1/4 cup (60ml) apple cider vinegar
  • 1/2 cup (120ml) water
  • 2 tbsp (30ml) neutral oil
  • 1 tsp (5g) brown mustard seeds
  • 1 tsp (2g) cumin seeds
  • 1 tbsp (15g) fresh ginger, minced
  • 2 (5g) green chilies, slit lengthwise
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) cinnamon powder
  • 1/4 tsp (1g) cloves powder

Instructions:

  1. Heat the neutral oil over medium heat. Once shimmering, add the mustard seeds and wait until they begin to pop.
  2. Immediately stir in the cumin seeds, minced ginger, and slit green chilies. Sauté for 60 seconds until the ginger smells fragrant and slightly golden.
  3. Stir in the diced apples and cook for 3-4 minutes until they begin to soften.
  4. Add the cranberries, brown sugar, apple cider vinegar, water, salt, cinnamon, and cloves. Stir well to ensure the sugar is fully incorporated.
  5. Bring the mixture to a gentle boil, then reduce the heat to low.
  6. Simmer uncovered for 12-15 minutes, stirring occasionally. The chutney is finished when the cranberries have burst and the liquid has reduced to a thick, glossy, jam-like consistency.