Cranberry-Chilli Chutney recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›Dishoom Carnaby›Cranberry-chilli Chutney Recipe

Cranberry-chilli Chutney Recipe

Inspired by Dishoom Carnaby
Time40m
Serves8

A tangy and spicy blend of tart cranberries and zesty chili, perfect for adding a punch to your favorite dishes.

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Ingredients

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Chutney Ingredients

Method

Preparation Instructions

1

Prepare Ingredients

Rinse the fresh cranberries and remove any stems or damaged berries. Finely chop the onion and mince the garlic. Remove the seeds from the red chili peppers if you prefer less heat, and chop them finely.

2

Cook the Chutney

In a medium saucepan, combine the cranberries, chopped onion, minced garlic, grated ginger, chopped chili peppers, sugar, apple cider vinegar, salt, black pepper, and water. Stir well to combine.

3

Simmer

Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low and let it simmer uncovered for about 20-25 minutes, or until the cranberries have burst and the mixture has thickened.

4

Cool and Serve

Remove the saucepan from heat and allow the chutney to cool completely. Once cooled, transfer it to a clean jar or container and refrigerate. Serve chilled or at room temperature as a condiment.