CRANBERRY MANGO CHUTNEY

Cranberry Mango Chutney image

Provided by Ambervim

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.