Cranberry Mango Chutney

Recipe by Ambervim
READY IN: 40mins




  • 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.