Sweet and sour is a classic flavour combination in Chinese and Indian cuisine and is usually achieved by using vinegar and sugar. I am using sweet-tart cranberries for their great flavour and rich color. This chutney is so good, you will find yourself putting it on everything from cheeses, to meat, to poultry etc...
You can add a couple of chipotle peppers or 2 birds eyes chillies for that extra kick. The chutney must be refrigerated, and can be stored up to three weeks.