Recipe: Cranberry Beet Chutney

Cranberry Beet Chutney

This recipe came out of the need to use both beets and cranberries from our Thanksgiving CSA.  I am not always a huge fan of either but I decided to give it a go and create a new recipe. This recipe uses a secret ingredient that really warms the dish, okay not so secret if you are reading this recipe but one that your guests will go hmm, I wonder what that is.

Serves 6-8 as a side


  • 4 cups beets, peeled and diced into 1/2 inch pieces
  • 1 tablespoon canola or coconut oil
  • 2 tablespoons garam masala
  • 1 medium red onion, thinly sliced into half moons
  • 4 cups fresh cranberries
  • 1 cup raisins
  • 1/4 cup + 1 tablespoon evaporated cane sugar
  • 2 teaspoons salt
  • 1 cup water + 1 tablespoon cornstarch, whisked together
  • Zest and juice of 1 orange
  • Juice of 1 lemon


  • In a stock pot boil the beets for 10 minutes. Drain and set aside.
  • Heat the oil in a Sauté Pan with a cover over medium-high heat for 30 seconds.  Add the onions and cook for 5-7 minutes, until translucent.  Stir in the garam masala and cook for 30 seconds.  Stir in the remaining ingredients, including the beets, and cover.
  • Cook  over medium heat for 15 minutes, until the cranberries have popped, stir occasionally. Remove the cover and cook for 3-5 minutes until chutney has thickened.


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