Mango cranberry chutney
INGREDIENTS
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves of garlic, minced
- 2 teaspoons ginger, minced
- 1 large yellow onion, diced
- 1/4 cup water
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 2 bags frozen cranberries
- 2 mangoes, peeled and cubed into 1/2 inch chunks
Seasonings:
- 2 bay leaves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon chili powder
- 1/4 teaspoon curry
- 1/4 teaspoon ground cardamo
INSTRUCTIONS
- Add oil and butter to a heated pan. Reduce heat to medium high, allow the butter to melt and then add minced garlic and ginger. Sauté for 30 seconds.
- Add diced onions and sauté until softened, 6-8 minutes
- Turn up heat, add water, vinegar, sugar, cranberries and mango
- Bring the mixture to a boil
- Add in potatoes and stir until well coated.
- Reduce heat to low, add seasonings and gently simmer until the chutney thickens (about 40 minutes)
- Add salt to taste
- Let cool, refrigerate for at least 8 hours and serve warm or room temperature