Cranberry-Cardamom Chutney

Notes: If making up to 3 days ahead, cover and chill.

Yield: Makes about 1 2/3 cups; 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 107
  • Calories from fat: 13%
  • Protein: 0.4g
  • Fat: 1.5g
  • Saturated fat: 0.9g
  • Carbohydrate: 24g
  • Fiber: 1.3g
  • Sodium: 17mg
  • Cholesterol: 3.9mg


  • 1 cup chopped red onion
  • 1 tablespoon butter or margarine
  • 2 cups fresh or frozen cranberries
  • 3/4 cup sugar
  • 1 tablespoon white distilled vinegar
  • 1/4 teaspoon ground cardamom


  1. 1. In a 2- to 3-quart pan over medium heat, frequently stir onion in butter until limp, 8 to 10 minutes.
  2. 2. Sort cranberries, discarding any soft or decayed fruit; rinse and drain berries. Add cranberries, sugar, vinegar, and cardamom to pan. Cover, reduce heat to low, and stir occasionally until sugar is dissolved and cranberries are translucent, about 20 minutes. Serve warm or cool.
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