Cranberry Mango Chutney
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
- 709.77 ml cranberries, fresh (or frozen)
- 2 mangoes, ripe
- 236.59 ml apple cider vinegar
- 14.79 ml molasses
- 59.14 ml Fructevia (or Steviva Brand Stevia Blend or a dash to taste ofStevia Powder or liquid)
- 1 onion, diced
- 1.23 ml jalapeno pepper, diced
- garlic clove, minced
- 1.23 ml salt
- 1.23 ml ground black pepper
- 2.46 ml dry mustard
- 4.92 ml cinnamon
- 4.92 ml allspice
- 14.79 ml coriander seed, crushed
- 118.29 ml raisins
directions
- Rinse cranberries removing any stems or bad berries.
- Peel and cut mangoes into 3/4-inch cubes.
- Combine the vinegar, Fructevia (or Steviva Brand Stevia Blend or a dash to taste of Stevia Powder), jalapeno, onion, garlic, salt, black pepper, mustard, cinnamon, allspice and coriander.
- Place the sauce pan on the stove and bring to a boil for about 2 minutes, stirring.
- Add in the cranberries, cook 2 minutes longer or until the cranberries begin to pop.
- Reduce the heat to a simmer. Add mango and raisins and continue at a simmer for 10 – 15 minutes more stirring occasionally. All the liquid should be absorbed and the fruit should be soft but not mushy.
- Remove from the stove and let cool.
- Serve at room temperature.
- Leftovers can be refrigerated in an airtight container for about 2 weeks.
- If canning, use safe practices.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.