Cranberry-Rosemary Chutney Recipe


  • 220 gms Raw Sugar
  • 25 ml Red wine vinegar
  • 185 ml Water
  • Onions, Finely Chopped
  • 2 tbsps Rosemary Leaves with stems
  • 1 large Cinnamon stick
  • 10 no Black Peppercorns
  • A Fresh Bay Leaf
  • A large pinch of ground Nutmeg
  • 340 gms Dried Cranberry
  • Salt & Pepper to taste


  1. In a vessel, add the sugar, vinegar, water, onion, rosemary, cinnamon, peppercorns, bay leaf and nutmeg. Stir till the sugar dissolves.

  2. Now add the cranberries and bring to a boil.

  3. Reduce the flame and let it cook.

  4. Once the cranberries are soft and the sauce is thick, adjust the seasoning and serve.

Tip: Smoke Mustard oil first before using for preparing vegetables etc.. by heating to a point till light white smoke emerges from it. This would remove the potency from the oil.

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