How To Make Mango-Cranberry Chutney
Earthy, fruity, and tart, this mango and cranberry chutney recipe combines curry powder, cinnamon, and mustard seeds for a scrumptious blend.
Serves:
Ingredients
- 1tbsppeanut oil
- 1smallvidalia onion,or other sweet onion
- 1pinchsalt
- 1tspcurry powder
- 1cinnamon stick,broken in half
- 1cupgranulated sugar
- 1cuplight brown sugar,packed
- ½cupcider vinegar
- 2largeunderripe mangoes
- 1lbcranberries
- 1tspmustard seeds
Instructions
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Heat 1 teaspoon of the oil in a large saucepan. Add the onion and salt and cook over moderately low heat, stirring, for about 8 minutes until the onion softens. Add the curry and cinnamon stick and cook for 1 minute.
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Stir in the sugars and vinegar and bring to a boil. Add the mangoes and cook, stirring occasionally, for 35 to 40 minutes until softened. Add the cranberries and cook over moderate heat for 40 minutes, crushing them against the sides of the pan.
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Heat the remaining oil in a small skillet. Add the mustard seeds and cook until they begin to pop, then stir them into the chutney. Transfer to a bowl and let cool.
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Serve and enjoy.
Nutrition
- Calories: 9827.14kcal
- Fat: 80.46g
- Saturated Fat: 13.64g
- Monounsaturated Fat: 35.51g
- Polyunsaturated Fat: 23.90g
- Carbohydrates: 2348.20g
- Fiber: 164.43g
- Sugar: 2086.14g
- Protein: 46.58g
- Sodium: 1049.17mg
- Calcium: 1496.41mg
- Potassium: 9645.36mg
- Iron: 22.55mg
- Vitamin A: 1696.22µg
- Vitamin C: 1426.98mg
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