Cranberry Mango Chutney Recipes

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CRANBERRY MANGO CHUTNEY



Cranberry Mango Chutney image

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.

Provided by Ambervim

Categories     < 60 Mins

Time 40m

Yield 12 serving(s)

Number Of Ingredients 15

3 cups cranberries, fresh (or frozen)
2 mangoes, ripe
1 cup apple cider vinegar
1 tablespoon molasses
1/4 cup Fructevia (or Steviva Brand Stevia Blend or a dash to taste ofStevia Powder or liquid)
1/2 onion, diced
1/4 teaspoon jalapeno pepper, diced
garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dry mustard
1 teaspoon cinnamon
1 teaspoon allspice
1 tablespoon coriander seed, crushed
1/2 cup raisins

Steps:

  • 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.

Nutrition Facts : Calories 76.8, Fat 0.4, SaturatedFat 0.1, Sodium 52.3, Carbohydrate 18.7, Fiber 2.7, Sugar 13.4, Protein 0.9

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