Cranberry Mango Chutney

Ingredients:

⅓ cup water
1 cup sugar
Lemon zest (1 lemon)
Orange zest (1 orange)
1 cup fresh orange juice
¼ cup lemon juice
1 star anise
1 cinnamon stick
1 tsp ginger paste
1 tsp garam masala
2 diced green chilies
Pinch of salt
½ cup dried candied mango (small diced) or fresh mango
1 ½ cup fresh whole cranberries

Instructions:

1) Mix all the ingredients except cranberries in a large pot on medium heat. Bring to a boil.

2) Add cranberries to the boiling sauce, reduce heat to medium-low, and cook until all cranberries burst. Caution: Use the lid as necessary as hot cranberries pop and create small splashes.

3) Keep stirring until the sauce thickens.

4) Remove from heat and cool completely. Remove cinnamon stick and star anise.

5) The chutney is now ready!

6) For ideal taste, store in the fridge for 1-2 days. Serve at room temperature.

Ingredients

 ⅓ cup water
 1 cup sugar
 Lemon zest (1 lemon)
 Orange zest (1 orange)
 1 cup fresh orange juice
 ¼ cup lemon juice
 1 star anise
 1 cinnamon stick
 1 tsp ginger paste
 1 tsp garam masala
 2 diced green chilies
 Pinch of salt
 ½ cup dried candied mango (small diced) or fresh mango
 1 ½ cup fresh whole cranberries

Directions

1

1) Mix all the ingredients except cranberries in a large pot on medium heat. Bring to a boil.

2

2) Add cranberries to the boiling sauce, reduce heat to medium-low, and cook until all cranberries burst. Caution: Use the lid as necessary as hot cranberries pop and create small splashes.

3

3) Keep stirring until the sauce thickens.

4

4) Remove from heat and cool completely. Remove cinnamon stick and star anise.

5

5) The chutney is now ready!

6

6) For ideal taste, store in the fridge for 1-2 days. Serve at room temperature.

Cranberry Mango Chutney
Share:

Copyright 2021 Patel Brothers, All rights reserved | Website development: StudioMGD