Goji Berry & Cranberry Chutney Recipe

Goji Berry & Cranberry Chutney Recipe
Vegan, Vegetarian, Dairy Free
Keep Refrigerated

If you fancy a fresh and fruity chutney with a superfood twist then this could be the one for you! Tart and tangy with a hint of sweetness, it is absolutely divine when used as a salsa for your veggie burger or curry. 

  • Pestle and Mortar
  • Pan
  • Jam Jars


  1. Soak the Goji Berries and Cranberries overnight in 200ml water
  2. Make a paste in the pestle and mortar from 4 cloves garlic, thumb of fresh ginger and red chilli
  3. Heat 1 tbsp of coconut oil in the pan
  4. Add 1 tsp cumin seeds, 1 tsp fennel seeds 1/2 tsp mustard seeds and heat untill popping
  5. Add garlic/chilli/ging puree and 1 small white onion chopped small
  6. Simmer untill softening
  7. Add 1 tsp black pepper, 1 heaped tsp ginger, 1 tsp ground coriander and 1/2 tsp paprika powder
  8. Take soaked berry mixture ( including water), partially blend if you want the chutney smoother and add to pan
  9. Add 25ml Apple Cider Vinegar, 100 ml water and 20g chopped fresh coriander leaves
  10. Bring to the boil and keep stirring
  11. Add salt/more pepper to taste
  12. Simmer to reduce for approximately 35 mins
  13. Partially blend to determine texture of chutney (smooth/chunky)
  14. Boil jam jars in large pot of water, then remover form pan and place in oven on high to roast the jars for 10 mins to sterilize
  15. Fill hot jars with hot chutney and as it cools will seal the jar to keep for up to a month
  16. Optional - add 2 overnight soaked dates to mixture if not sweet enough
  17. Enjoy! A delicious addition to homemade veggie burgers.

Click to enlarge

21 July 2016 - 2:12pm