Cranberry Mango Chutney

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)

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.

Nutrition Facts

Serving Size 1 serving

Servings 0

Amount Per Serving
Calories 148

% Daily Value *
Total Fat 1g2%

Saturated Fat 0g

Trans Fat 0g
Cholesterol 0mg
Sodium 153mg7%
Potassium 403mg12%
Net Carbohydrate 37g13%

Dietary Fiber 6g24%

Sugars 4g
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Cranberry Mango Chutney