13 Oct Cranberry Mango Chutney
This chutney is low carb, low glycemic, diabetic safe, with no added sugar and made with stevia!
Rinse cranberries removing any stems or bad berries.
Peel and cut mangoes into 3/4-inch cubes.
In a 3 sauce pan, combine the vinegar, Fructevia, Steviva Blend or a dash to taste of SteviaSweet, jalapeño, 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.
Ingredients
Directions
Rinse cranberries removing any stems or bad berries.
Peel and cut mangoes into 3/4-inch cubes.
In a 3 sauce pan, combine the vinegar, Fructevia, Steviva Blend or a dash to taste of SteviaSweet, jalapeño, 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.
