Butternut Cranberry Chile Chutney

Makes: 6-8 servings

Prep Time: 20 min

Cook Time: 40 min


  • 1 tbsp extra virgin olive oil
  • 1 cup diced red onion
  • 2 tbsp diced hot green chiles
  • ½ tsp Kosher salt
  • 4 cups butternut squash, ¼ to ½ " dice
  • 1 cup Craisins (dried cranberries)
  • 1 cup packed brown sugar
  • ½ cup Trader Joe's Orange Muscat Champagne Vinegar
  • 1 orange
  • 2 tbsp mustard seeds
  • 2 tsp ground mustard
  • ½ tsp spicy brown mustard
  • ¼ tsp finely grated fresh ginger
  • 1 green onion top, finely chopped

Made With


  1. Use a vegetable peeler to peel off strips of the orange peel. Peel shallowly to get the orange surface skin without the white part. Then dice the strips into ¼" or smaller pieces to make 3 tbsp of orange zest. Set aside.
  2. Saute the onion in a large, straight-sided saute pan over medium heat for 6-7 minutes, or until soft and then stir in the green chiles and saute for another minute or two.
  3. Add the squash, Craisins, brown sugar, champagne vinegar, salt, orange zest, mustard seeds, mustard, and ground mustard and mix well, reducing heat to simmer.
  4. Squeeze the orange to get about a half cup of juice, add water to make a cup of liquid, then pour into the squash mixture and blend.
  5. Simmer for about 10 minutes. Blend in the ginger then remove lid and cook down to a chutney consistency, about 15 more minutes. The squash should still hold its shape, so do not cook until it turns to mush.
  6. Garnish with chopped green onions and serve.

Recipe Note

A hot, sweet, spicy chutney ideal to serve alongside turkey or other meat dishes.

Thanks for the inspiration DenverGreenChili.com