Cranberry Mango Chutney

Name: Cranberry Mango Chutney
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

15 ingredients

10 steps

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

Directions

1

Rinse cranberries removing any stems or bad berries.
2

Peel and cut mangoes into 3/4-inch cubes.
3

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.
4

Place the sauce pan on the stove and bring to a boil for about 2 minutes, stirring.
5

Add in the cranberries, cook 2 minutes longer or until the cranberries begin to pop.
6

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.
7

Remove from the stove and let cool.
8

Serve at room temperature.
9

Leftovers can be refrigerated in an airtight container for about 2 weeks.
10

If canning, use safe practices.