Cranberry Mango Chutney Recipes

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

Ingredients

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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