Mango Cranberry Chutney
Ingredients
- 4 cups slightly under-ripe mango, peeled and diced ⓘ
- 2 jalepenos or other hot pepper ⓘ
- 1/2 cup minced red onion ⓘ
- 1 cup whole cranberries (fresh or frozen)
- 3/4 cup brown sugar
- 1/2 cup apple cider vinegar ⓘ
- 1 1/2 tablespoons freshly grated ginger ⓘ
- 1/4 teaspoon ground allspice ⓘ
- 1 tablespoon mustard seed ⓘ
Instructions
- Combine ingredients in a heavy-bottomed pot on medium-high heat. Bring to a boil stirring frequently. Once boiling, reduce heat. Simmer until mango softens and the mixture begins to thicken and become syrupy. Pour into sterilized jars, cover, and refrigerate.
- To preserve, do not cool chutney. Spoon hot chutney into sterilized half-pint or smaller jars, wipe rims clean, and top with a new canning lid. Process jars in a boiling-water canner for 10 minutes. Remove from water, check that each lid has sealed. Store on the shelf for up to one year. Store any jars that did not seal in the refrigerator and serve within a month.
Nutrition & Diet Analysis (per serving)
258
kcal
13% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Low-fat
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).