Irresistible Cranberry and Apple Chutney Recipe with a Curry Twist

Posted on October 24, 2025

cranberry and apple chutney - featured image

The tangy sweetness of cranberries paired with the crispness of apples, all brought together with the warm, aromatic spices of curry – that’s what makes this cranberry and apple chutney recipe absolutely irresistible. The first time I made this chutney, it was a chilly autumn afternoon, and the smell wafting from my kitchen was pure magic. Trust me, this recipe isn’t your average fruit chutney; it’s a bold, flavorful twist that’ll leave your taste buds singing!

Whether you’re hosting a holiday dinner, sprucing up a cheese board, or simply looking to add some pizzazz to your everyday meals, this cranberry and apple chutney with curry is the perfect companion. It’s surprisingly easy to make, stores beautifully, and adds a touch of gourmet flair to any dish. Let’s dive into why this recipe deserves a spot in your repertoire!

Why You’ll Love This Recipe

A Flavor Explosion: The combination of tart cranberries, sweet apples, and warm curry spices creates a unique medley of flavors that will make your taste buds dance.
Perfect for Any Occasion: Whether it’s Thanksgiving, a cozy family dinner, or a picnic in the park, this chutney is always a hit.
Versatile Usage: Pair it with roasted meats, spread it on sandwiches, serve it with crackers and cheese, or even use it as a topping for your morning toast.
Make-Ahead Friendly: This chutney tastes even better after a day or two, making it an excellent choice for prepping ahead of time.
Healthy and Wholesome: Loaded with fruits and spices, this chutney is naturally packed with antioxidants, vitamins, and flavor.

What sets this recipe apart is the addition of curry powder – it’s not something you typically see in fruit-based chutneys, but it works beautifully here. The savory depth of the curry perfectly complements the sweetness of the apples and the tartness of the cranberries, making this chutney truly unforgettable.

What Ingredients You Will Need

This delightful cranberry and apple chutney uses simple, wholesome ingredients that come together to create something truly special. Here’s what you’ll need:

Fresh cranberries: About 12 ounces (340 g). Their tartness is the star of the show.
Apples: 2 medium-sized, peeled, cored, and diced. I recommend using a sweet variety like Honeycrisp or Fuji.
Brown sugar: 1 cup (200 g). Adds a rich, caramel-like sweetness.
Apple cider vinegar: ½ cup (120 mL). Balances the sweetness and adds a tangy kick.
Red onion: 1 small, finely chopped. Adds depth and a savory note.
Curry powder: 1 tablespoon. Choose a mild or medium blend for warmth without overpowering the other flavors.
Ground cinnamon: ½ teaspoon. Adds a cozy, spicy undertone.
Ground ginger: ½ teaspoon. Brightens up the chutney with its zing.
Salt: ½ teaspoon. Enhances all the flavors.
Water: ½ cup (120 mL). Helps the chutney simmer and soften.

Optional: Add a pinch of red chili flakes for a subtle heat or a handful of golden raisins for extra sweetness.

Equipment Needed

You don’t need a fancy setup to make this cranberry and apple chutney – just a few basic tools:

Medium-sized saucepan: A heavy-bottomed one works best to prevent sticking.
Cutting board: For chopping your apples and onion.
Sharp knife: A good knife makes prepping your ingredients a breeze.
Mixing spoon: For stirring the chutney as it simmers.
Glass jars for storage: Mason jars are perfect for storing the chutney and make it look pretty if you’re gifting it!

If you don’t have a heavy-bottomed saucepan, just make sure to keep stirring regularly – this will prevent the chutney from burning or sticking to the pan.

Preparation Method

Prep the ingredients: Start by washing the cranberries under cold water and setting them aside to drain. Peel, core, and dice the apples into small cubes. Finely chop the red onion.
Combine the ingredients: In your saucepan, add the cranberries, diced apples, chopped onion, brown sugar, apple cider vinegar, water, curry powder, ground cinnamon, ground ginger, and salt.
Simmer and stir: Place the saucepan over medium heat and bring the mixture to a gentle boil. Stir occasionally to ensure the sugar dissolves evenly.
Cook and reduce: 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.
Adjust seasoning: Taste your chutney and adjust as needed. If you want a sweeter chutney, add a touch more sugar. If you want a spicier kick, sprinkle in some red chili flakes.
Cool and store: Let the chutney cool to room temperature before transferring it to glass jars for storage. Store in the refrigerator for up to 2 weeks.

Pro tip: If your chutney looks too thick while cooking, add a splash of water to loosen it up. On the other hand, if it’s too thin, simmer for a few extra minutes until it thickens.

Cooking Tips & Techniques

Here are some tried-and-true tips to ensure your cranberry and apple chutney comes out perfectly:

Use fresh cranberries: Fresh cranberries deliver the best flavor and texture. Frozen ones work in a pinch, but they may release more water.
Don’t rush the simmer: The slow cooking process allows the flavors to meld and develop, so don’t be tempted to crank up the heat.
Stir often: Keep stirring to prevent the chutney from sticking to the bottom of the pan.
Balance the flavors: Taste your chutney before finishing and adjust the sweetness, tartness, or spice level to suit your preferences.
Let it rest: This chutney tastes even better after a day or two when the flavors have had time to deepen.

Variations & Adaptations

Want to customize your cranberry and apple chutney with curry? Here are some ideas:

Dietary swaps: Use coconut sugar instead of brown sugar for a refined sugar-free option. You can also try using balsamic vinegar in place of apple cider vinegar for a deeper flavor.
Seasonal twist: Add a handful of chopped pears in place of apples for a winter variation. Or, try mixing in dried cranberries for added texture.
Flavor boost: Stir in a teaspoon of roasted garlic or a splash of orange juice for an extra layer of complexity.
Spicy version: Add a dash of cayenne pepper or extra red chili flakes for a fiery kick.

Personally, I’ve tried adding a touch of garam masala to replace the curry powder, and it added a lovely depth to the chutney!

Serving & Storage Suggestions

This chutney shines in so many ways:

Serving: Serve this chutney chilled or at room temperature. It pairs beautifully with roast turkey, pork chops, or grilled chicken. Spread it on crusty bread or crackers for a quick snack.
Cheese board addition: Add a dollop to your cheese board – it’s heavenly with sharp cheddar or creamy brie.
Storage: Store your chutney in an airtight container or mason jar in the fridge for up to two weeks.
Freezing: For longer storage, freeze the chutney in a freezer-safe container for up to 3 months. Thaw it in the fridge overnight.
Reheating: If reheating, warm it gently on the stove over low heat, adding a splash of water if needed to loosen the texture.

The flavors of this chutney deepen over time, making it even more delicious after a few days!

Nutritional Information & Benefits

This cranberry and apple chutney isn’t just delicious – it’s packed with nutritional goodness:

Vitamin-rich: Cranberries and apples are loaded with antioxidants, vitamin C, and fiber.
Heart-healthy spices: Curry powder contains turmeric, which is known for its anti-inflammatory properties.
Low-fat: This chutney is naturally low in fat and calories, making it a guilt-free addition to your meals.
Allergen-friendly: It’s gluten-free and can easily be adapted for vegan diets.

Just be mindful of the sugar content if you’re watching your intake!

Conclusion

If you’re looking for a recipe that’s equal parts comforting and exciting, this cranberry and apple chutney with curry is it. Its bold flavors, versatility, and ease of preparation make it a standout addition to any table. Whether you’re cooking for your family, hosting friends, or just treating yourself, this chutney is bound to impress.

Give it a try, and let me know how you customize it to make it your own! Don’t forget to share your thoughts in the comments or tag me on social media – I’d love to see your creations. Happy cooking!

FAQs

Can I use dried cranberries instead of fresh?

Yes, but the texture will be slightly different. Soak the dried cranberries in warm water for about 10 minutes before using them in the recipe.

How long does this chutney last?

Stored in an airtight container in the refrigerator, it lasts up to two weeks. For longer storage, freeze it for up to three months.

Can I make this chutney vegan?

Absolutely! Simply use a plant-based sweetener like maple syrup instead of brown sugar.

What can I serve this chutney with?

It’s great with roast meat, cheese boards, sandwiches, and even as a topping for rice dishes.

Can I adjust the spice level?

Yes, you can make it spicier by adding cayenne or chili flakes, or tone it down by using less curry powder.