Carrot-Cranberry Chutney
Photo: Craig Cutler

Serves 8


  • 3 Tbsp. vegetable oil
  • 8 cloves garlic, chopped
  • 4 carrots, peeled and cut into ¼ cubes (about 1½ cups)
  • 3 small fresh chilis, such as bird's-eye, seeded and finely chopped
  • ½ cup packed light brown sugar
  • 2 Tbsp. finely chopped ginger (from about one 2" piece)
  • 2 Tbsp. ground turmeric
  • 2 Tbsp. mild chili powder
  • 1 Tbsp. yellow mustard seeds (optional)
  • 2 cups chicken broth
  • ½ cup white wine vinegar
  • 2 tsp. cumin seeds
  • 2 mangoes, peeled, pitted, and cut into ½ cubes (about 4 cups)
  • ½ cup dried cranberries
  • ½ cup pitted prunes, chopped
  • ¼ cup lime juice (from about 2 limes)
  • 1 Tbsp. honey
  • 1½ tsp. kosher salt
  • 2 tsp. finely chopped chives (optional)
  • 2 tsp. finely chopped cilantro (optional)


Active time: 30 minutes
Total time: 1 hour

In a large pot over medium heat, heat vegetable oil. Add garlic, carrots, chili, sugar, ginger, turmeric, chili powder, and mustard seeds, if using, and cook, stirring often, until spices are fragrant and sugar dissolves, about 5 minutes. Stir in broth and vinegar, bring to a simmer, and cook 10 minutes, scraping up any browned bits and stirring occasionally. Add 2 cups water, cumin seeds, and mangoes, return to a simmer, and cook 20 minutes more.

Stir in cranberries, prunes, lime juice, and honey; return to a simmer and cook until thickened, about 30 minutes more.

Remove from heat, stir in salt, and set aside to cool to room temperature. Stir in chives and cilantro, if using, and serve.

Adapted from New American Table, by Marcus Samuelsson (Wiley 2009).