In a saucepan over medium heat, soften the onion and garlic in the oil until the onion is translucent. Season with salt and pepper. Add the broth, sugar and 500 ml (2 cups) cranberries. Bring to a boil and simmer gently for about 15 minutes. Add the remaining cranberries and cook for 10 minutes more. Let cool to room temperature. Cover and chill. Adjust the seasoning.
Butter the bread and spread 15 ml (1 tablespoon) chutney on half the slices. Divide the turkey among the sandwiches and cover with another slice of buttered bread.