Cranberry-Mango Chutney

This chutney can play multiple roles in the kitchen. For our Christmas week festivities it will act as “surprise” companion to creme brulee and a topping for a brick of cream cheese. It could replace the canned cranberry sauce with roast turkey (though there is a special place in my heart for can-shapped cranberry sauce) or cut the delicious fattiness of slow roasted pork shoulder.

This recipe is adapted from one Moosewood Restaurant Celebrates. I adjusted the amounts and wrote it up in my own words. Enjoy.

Cranberry-Mango Chutney
Servings:  about 1 quart
Prep time: 10 minutes
Total time: 35-40 minutes


  • 2 Tbsp. olive oil
  • 1 medium red onion, chopped (about 1 cup)
  • 2 cinnamon sticks (2-3″ each)
  • 1 Tbsp. freshly grated ginger
  • 1 tsp. ground cardamon
  • 1 tsp. kosher salt
  • 1/2 tsp. cracked black pepper
  • 1 cup dark brown sugar, packed
  • 1 cup water
  • 2 Tbsp. cider vinegar
  • 3 large mangoes, peeled and diced into cubes


  1. Heat oil in a large saucepan over medium heat. Add the onions and cook, stirring periodically, for 5 minutes or until the onions start to become translucent.
  2. Reduce the heat to low. Add the cinnamon, grated ginger, cardamon and salt; stir to combine. Cook for another 5 minutes, stirring frequently.
  3. Add the cranberries, brown sugar, water and vinegar. Stir until the brown sugar dissolves. Cover and bring to a simmer, about 5 minutes.
  4. Remove the cover and cook for 5-10 minutes. The chutney will look more like soup than chutney at this point. The cranberries will pop, soften and thicken the chutney.
  5. Add the mango and simmer for 5 more minutes. Remove from the heat and taste for sweet/salty balance.
  6. Allow to cool for 1 hour then transfer to a storage container. Will keep in the fridge for about 2 weeks.

Frozen fruit (both cranberries and mangoes) should work fine in this recipe.  Frozen mangoes will probably disappear into the chutney more than fresh ones.