Are you looking to elevate your holiday dinner table? Try this vibrant Indian Cranberry Relish, which is bursting with fresh flavors. It’s a showstopper side dish that will steal the spotlight at your table. This incredibly simple recipe doesn’t require cooking and comes together in just 5 minutes, making it a must-try recipe this holiday season!
Cranberry chutney is popular for festive holiday meals, particularly during Thanksgiving and Christmas. However, this season, I opted to prepare Indian cranberry relish instead. This dish is a vibrant addition to the holiday table, enhancing the presentation and flavor of special dinners.
My recent Cranberry recipe
Love Cranberry? Dont forget to check out my Cranberry Jalapeno pickle recipe.
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What is cranberry relish?
Cranberry relish is a condiment made from uncooked crushed cranberries and sweeteners. This relish differs from cranberry sauce because cranberry sauce is cooked and has a different consistency.
I strongly craved fresh Imli ki chutney, also known as Katra Ni Chutney, a famous Gujarati condiment known for its tangy, sweet, and spicy flavor. However, I couldn’t find fresh tamarind (green imli) in the USA. Instead of giving up on my craving, I decided to get creative and replaced the fresh tamarind with cranberries, which have a tartness that can mimic the tanginess of tamarind.
To make the chutney, I blended the cranberries with traditional spices and ingredients typically used in Katra Ni chutney, such as mint, cilantro, red chili powder, and jaggery for sweetness. The result was a delicious relish that captured the essence of the original recipe while incorporating a unique twist. Not only did it satisfy my craving, but it also turned out to be a hit with a family.
Imagine serving it as a zesty dip, a delightful addition to cheese boards, or a unique twist on your sandwiches and wraps! It’s the perfect blend of sweet, sour, and spicy that pairs beautifully with anything—use it in place of tamarind chutney for your favorite samosas or pakoras. Plus, it’s a fantastic side for potlucks since it stores easily, allowing you to prepare it in advance.
For an extra special touch, transfer your vibrant relish into charming glass jars, tie a cute ribbon around them, and gift them to friends and family. Everyone will love this flavorful treat!
I like to store this Indian Cranberry Relish (Or call it chutney) in the freezer and enjoy it later.
Ingredients
- Cranberries — you may use frozen or fresh cranberries. They should be whole cranberries. Do not use dried cranberries; they are already sweetened, and their texture will not work here.
- Spices – I have used red chili powder and salt.
- Herbs – Cilantro and mint for the fresh flavors.
- Jaggery – To balance the tartness from the cranberries. You can use sugar, honey, or maple syrup instead of jaggery.
See recipe card for quantities.
Instructions
- Add the cranberries, mint, cilantro, salt, chili powder, and jaggery to a food processor and pulse just enough to finely dice the cranberries and combine everything. Be careful not to overpulse.
- Store in an airtight container and refrigerate for an hour before serving for the best flavors.
How to eat Cranberry Relish?
- Cranberry chutney is a fantastic addition to holiday meals. Its sweet and tangy flavor enhances turkey or ham.
- For a delightful appetizer, spread it on creamy brie or cream cheese and top it with crackers for a perfect pairing.
- Elevate your sandwiches or wraps by adding a layer of this vibrant chutney.
- Serve it alongside Indian snacks like samosas and pakoras for a savory contrast.
- For a quick treat, toast a slice of bread, spread ricotta cheese, and top it with cranberry relish.
- You can also wrap brie in puff pastry with the relish and bake until golden for an impressive dish.
- Pour it over a room-temperature block of cream cheese for an easy yet stunning appetizer option, perfect for gatherings.
- It’s also a great addition to a charcuterie board alongside cheeses, crackers, and vegetables.
- Finally, enjoy it with Indian dishes like dal-chawal or roti sabzi for a delightful twist.
Storage
This is a great recipe to make ahead of time. It lasts up to one week in your refrigerator and is best-served cold.
Store in an airtight container and freeze. You can use it for up to 6 months. Let it thaw in the refrigerator for a few hours before serving.
Top tip
- Do not use dried cranberries. Both fresh or frozen cranberries will work well for this recipe.
- You can also add ginger, garlic, and cumin seeds.
- I have made this Indian cranberry relish in very small quantities. You can easily double or triple the recipe to make a big batch and share it in cute glass jars with your friends and family.
Related
Looking for other Condiment recipes like this? Try these:
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Indian Cranberry Relish
Ingredients
- 1 cup fresh cranberry
- ¼ cup cilantro
- 2 tablespoon mint
- ½ teaspoon chili powder
- 1 ½ tablespoon jaggery
- ½ teaspoon salt or to taste
Instructions
- Add the cranberries, mint, cilantro, salt, chili powder, and jaggery to a food processor and pulse just enough to finely dice the cranberries and combine everything. Be careful not to overpulse.
- Store in an airtight container and refrigerate for an hour before serving for the best flavors.
Notes
- Do not use dried cranberries. Both fresh or frozen cranberries will work well for this recipe.
- You can also add ginger, garlic, and cumin seeds.
- I have made this Indian cranberry relish in very small quantities. You can easily double or triple the recipe to make a big batch and share it in cute glass jars with your friends and family.
- This is a great recipe to make ahead of time. It lasts up to one week in your refrigerator and is best-served cold.
- Store in an airtight container and freeze. You can use it for up to 6 months. Let it thaw in the refrigerator for a few hours before serving.
Nutrition
Warm Regards,
Dhwani.
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