Cranberry Mango Chutney

"I don't remember where I found this recipe....I just found it wandering loose on my computer. I like it as there is no added sugar....I use stevia."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
40mins
Ingredients:
15
Serves:
12
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

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.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes