Dessert

Irresistible Cranberry and Apple Chutney with a Curry Twist Recipe

Byanna orden November 10, 2025November 10, 2025

Introduction

This irresistible Cranberry and Apple Chutney with a curry twist brings together tangy cranberries, sweet apples, and warm spices for a vibrant and flavorful condiment. Perfect for elevating your meals, it’s easy to make and sure to impress your family and guests.

A close-up image of a bowl filled with a rich, chunky stew that has large, yellow potato pieces mixed with kidney beans in a thick, deep red sauce. The sauce looks textured with visible bits of spices and herbs, giving a hearty and spicy appearance. The bowl is white and sits on a white marbled surface. In the front right corner, there is a small wooden spoon filled with some of the stew, garnished with a few fresh red chili peppers and a sprinkle of green herbs. In the bottom left corner, some star anise pods are placed on the marble surface, adding a warm spice element to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces fresh cranberries
2 medium-sized apples, peeled, cored, and diced
1 cup brown sugar
1/2 cup apple cider vinegar
1 small red onion, finely chopped
1 tablespoon curry powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup water
Optional: pinch of red chili flakes or handful of golden raisins

Instructions

Step 1: Wash the cranberries under cold water and set them aside to drain. Peel, core, and dice the apples into small cubes. Finely chop the red onion.
Step 2: In a medium-sized saucepan, combine cranberries, diced apples, chopped onion, brown sugar, apple cider vinegar, water, curry powder, ground cinnamon, ground ginger, and salt.
Step 3: Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar evenly.
Step 4: Lower the heat to a simmer and cook for about 20-25 minutes, stirring frequently. The cranberries will pop, the apples will soften, and the mixture will thicken into a jam-like consistency.
Step 5: Taste the chutney and adjust seasoning as needed. Add more sugar for sweetness or red chili flakes for spice.
Step 6: Let the chutney cool to room temperature before transferring it to glass jars for storage. Store in the refrigerator for up to 2 weeks.

Tips & Variations

Add a handful of golden raisins while cooking for extra sweetness and texture.
Adjust the curry powder amount depending on how bold you like the spice flavor.
Use honey instead of brown sugar for a different sweetness profile.
Serve the chutney chilled or at room temperature with cheeses, roasted meats, or as a sandwich spread.

Storage

Store the chutney in airtight glass jars in the refrigerator for up to 2 weeks. Before serving, bring it to room temperature or warm gently if desired. Always use a clean spoon to prevent contamination and extend shelf life.

How to Serve

A close-up of a bowl filled with thick, chunky cranberry sauce showing rich deep red and brown hues with glossy textures. The sauce has visible whole cranberries, small pieces of orange peel, and some green herbs folded into the mix, creating a textured, slightly wet surface. The bowl is white and set on a white marbled background. Next to the bowl is a wooden spoon holding a scoop of the same sauce, showcasing its glossy, sticky consistency. Around the bowl, cinnamon sticks and star anise spices are slightly blurred but visible, adding a warm, festive feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chutney ahead of time?

Yes, this chutney actually tastes better after sitting for a day or two as the flavors meld together. You can prepare it several days in advance and refrigerate it.