Cranberry Mango Chutney

Cranberry Mango Chutney

RatingDifficultyBeginner

This chutney is low carb, low glycemic, diabetic safe, with no added sugar and made with stevia!

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Yields4 Servings
Prep Time40 minsCook Time20 minsTotal Time1 hr
 3 fresh or frozen cranberries
 2 ripe mangoes
 1 cup apple cider vinegar
 1 tbsp molasses
 0.25 cup Fructevia, Steviva Blend (or a dash to taste of SteviaSweet)
 0.50 cup onion (diced)
 0.25 tsp diced Jalapeño pepper (optional)
 2 garlic cloves (minced or crushed)
 0.25 tsp salt
 0.25 tsp ground black pepper
 0.50 tsp dry mustard
 1 tsp cinnamon
 1 tsp allspice
 1 tbsp coriander seeds (crushed)
 0.50 cup raisins (or dried currants)
1

Rinse cranberries removing any stems or bad berries.

2

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

3

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.

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.

7

Add mango and raisins and continue at a simmer for 10 - 15 minutes more stirring occasionally.

8

All the liquid should be absorbed and the fruit should be soft but not mushy.

9

Remove from the stove and let cool.

10

Serve at room temperature.

11

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

Ingredients

 3 fresh or frozen cranberries
 2 ripe mangoes
 1 cup apple cider vinegar
 1 tbsp molasses
 0.25 cup Fructevia, Steviva Blend (or a dash to taste of SteviaSweet)
 0.50 cup onion (diced)
 0.25 tsp diced Jalapeño pepper (optional)
 2 garlic cloves (minced or crushed)
 0.25 tsp salt
 0.25 tsp ground black pepper
 0.50 tsp dry mustard
 1 tsp cinnamon
 1 tsp allspice
 1 tbsp coriander seeds (crushed)
 0.50 cup raisins (or dried currants)

Directions

1

Rinse cranberries removing any stems or bad berries.

2

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

3

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.

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.

7

Add mango and raisins and continue at a simmer for 10 - 15 minutes more stirring occasionally.

8

All the liquid should be absorbed and the fruit should be soft but not mushy.

9

Remove from the stove and let cool.

10

Serve at room temperature.

11

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

Cranberry Mango Chutney


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