Cranberries, with their vibrant color and tart flavor, are a wonderful ingredient to explore in Indian cuisine. While traditionally not native to Indian cooking, cranberries can add a unique twist to classic dishes, blending the sweet, sour, and spicy elements that define Indian flavors.
Whether you’re looking to brighten up your chutneys, add a tangy note to rice dishes, or create an exciting fusion curry, cranberry-based Indian recipes offer a delicious way to experiment and delight your taste buds.
In this post, we’ll dive into some exciting cranberry Indian recipes that bring together the best of both worlds – the exotic charm of cranberries and the rich, aromatic spices of India.
From cranberry chutney that pairs perfectly with dosas and parathas, to a tangy cranberry pulao, these recipes are simple yet flavorful. You’ll also discover cranberry-infused curries and snacks that showcase cranberries’ versatility in Indian-style cooking.
Whether you’re a seasoned cook or a curious foodie, these recipes will inspire you to add a burst of color and flavor to your meals. Let’s get started on this culinary journey where tradition meets innovation!
Why You’ll Love This Recipe
Indian cuisine is all about bold flavors and harmonious balance, and cranberries fit right into this palette. Their natural tartness complements the heat of Indian spices, creating dishes that are vibrant and refreshing.
These cranberry Indian recipes are not only delicious but also bring a nutritional boost to your meals, thanks to cranberries’ antioxidants and vitamins.
These recipes are versatile and can be easily adapted for everyday meals or special occasions. Cranberries add a pop of color that makes your dishes visually appealing, perfect for impressing guests or brightening up family dinners.
Plus, many of these recipes can be prepared ahead of time, making your cooking experience stress-free and enjoyable.
If you love experimenting with fusion recipes or want to introduce new flavors to your Indian cooking repertoire, these cranberry dishes are a must-try. They also pair wonderfully with other vegetarian delights—check out our Best Indian Vegetarian Starter Recipes for Every Occasion or explore easy and delicious Dassana Veg Recipes to complement your cranberry creations.
Ingredients
- Fresh cranberries – 1 cup
- Jaggery or brown sugar – 1/2 cup (adjust to taste)
- Mustard seeds – 1 tsp
- Cumin seeds – 1 tsp
- Asafoetida (hing) – a pinch
- Green chilies – 2, finely chopped
- Fresh ginger – 1 inch piece, grated
- Turmeric powder – 1/2 tsp
- Red chili powder – 1/2 tsp
- Salt – to taste
- Oil (preferably mustard or vegetable) – 1 tbsp
- Coriander leaves – handful, chopped
- Basmati rice – 1 cup (for cranberry pulao)
- Water – 1 1/2 cups (for rice cooking)
- Whole spices for pulao: 2 cloves, 1 cinnamon stick, 2 green cardamoms, 1 bay leaf
- Onion – 1 medium, thinly sliced (for pulao)
- Cashew nuts – 10-12 (optional for pulao garnish)
Equipment
- Medium saucepan or deep skillet
- Non-stick pan or kadai for tempering
- Mixing bowl
- Spatula or wooden spoon
- Measuring cups and spoons
- Rice cooker or pot with lid (for pulao)
- Blender or food processor (optional, for chutney)
Instructions
- Prepare the cranberry chutney: Rinse the cranberries thoroughly and drain. In a saucepan, combine the cranberries with jaggery, turmeric powder, red chili powder, and salt. Add a splash of water and cook on medium heat until the cranberries soften and the jaggery dissolves, about 10-12 minutes.
- Temper the spices: In a non-stick pan or kadai, heat oil over medium heat. Add mustard seeds and wait until they start to pop. Then add cumin seeds and a pinch of asafoetida. Add finely chopped green chilies and grated ginger, sauté for a minute until fragrant.
- Combine and simmer: Pour the tempered spices into the cranberry mixture. Stir well and simmer for another 5 minutes on low heat. Adjust the sweetness or salt as needed. Once thickened, turn off the heat and garnish with chopped coriander leaves.
- Make cranberry pulao: Rinse basmati rice until water runs clear. Soak for 20 minutes, then drain. Heat 1 tbsp oil in a pot, add whole spices (cloves, cinnamon, cardamoms, bay leaf) and sauté for a minute.
- Sauté onions and cranberries: Add sliced onions and sauté until golden brown. Add the fresh cranberries and cook for 2-3 minutes until they soften slightly.
- Add rice and water: Add the drained rice, salt to taste, and 1 1/2 cups of water. Stir gently, bring to a boil, then reduce heat to low, cover, and cook for 15 minutes or until rice is tender and water absorbed.
- Garnish and serve: In a small pan, lightly roast cashew nuts until golden. Fluff the cooked rice with a fork, remove whole spices, and sprinkle roasted cashews and fresh coriander on top before serving.
Tips & Variations
Tip: For a smoother chutney, blend the cranberry mixture in a food processor after cooking, then temper the spices separately and mix in.
Variation: Add a pinch of garam masala or cinnamon powder to the chutney for a warm flavor twist.
Serving idea: Try cranberry chutney as a dip with snacks or spread it on sandwiches like in our Veg Grilled Sandwich Recipes That Are Quick and Delicious.
Nutrition Facts
| Nutrient | Per Serving (Chutney) | Per Serving (Pulao) |
|---|---|---|
| Calories | 70 kcal | 220 kcal |
| Carbohydrates | 18 g | 45 g |
| Protein | 0.5 g | 5 g |
| Fat | 0.5 g | 6 g |
| Fiber | 2 g | 2.5 g |
| Vitamin C | 15% DV | 10% DV |
Serving Suggestions
Cranberry chutney is a fantastic accompaniment for Indian breads like parathas, chapatis, or even dosas. Its tangy and slightly sweet profile balances well with savory dishes, making it a perfect side for snacks or meals.
The cranberry pulao can be served as a main dish or alongside a simple dal and raita for a wholesome meal. Garnish with fresh herbs and a squeeze of lemon juice to enhance its flavors.
For a festive touch, try pairing cranberry dishes with other Indian vegetarian starters such as those found in our Best Indian Vegetarian Starter Recipes for Every Occasion. You can also explore Black Bean Sauce Recipe Vegetarian: Easy & Delicious Guide to add a complementary Asian twist to your meal.
Conclusion
Incorporating cranberries into Indian recipes opens up a world of exciting flavor combinations that are both refreshing and comforting. These cranberry chutney and pulao recipes are easy to prepare and bring a delightful twist to your everyday meals.
The natural tartness of cranberries beautifully balances the warmth of Indian spices, creating dishes that are vibrant in taste and color.
Whether you’re hosting a festive dinner or simply want to try something new in your kitchen, these recipes are versatile and sure to impress. Don’t hesitate to experiment with different spice levels and ingredients to suit your palate.
For more creative and healthy recipes, check out our Ayurvedic Vegetarian Recipes for Healthy and Tasty Meals and keep exploring the wonderful world of Indian cooking infused with global ingredients like cranberries.
📖 Recipe Card: Cranberry Masala Chutney
Description: A tangy and spicy Indian-style cranberry chutney that pairs perfectly with snacks and meals. This recipe blends fresh cranberries with traditional Indian spices for a unique flavor.
Prep Time: PT10M
Cook Time: PT20M
Total Time: PT30M
Servings: 6 servings
Ingredients
- 2 cups fresh cranberries
- 1 medium onion, finely chopped
- 2 green chilies, chopped
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp grated ginger
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tbsp jaggery or brown sugar
- 1 tbsp oil
- 1/2 tsp salt
- 1/4 cup water
Instructions
- Heat oil in a pan and add mustard and cumin seeds until they splutter.
- Add chopped onions, green chilies, and grated ginger; sauté until onions are soft.
- Add turmeric powder, red chili powder, and salt; stir well.
- Add fresh cranberries and water; cook covered on medium heat for 15 minutes.
- Add jaggery and cook uncovered until chutney thickens.
- Cool and serve with snacks or meals.
Nutrition: Calories: 90 kcal | Protein: 1.2 g | Fat: 4.5 g | Carbs: 12 g
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