Mango Cranberry Chutney Food

MANGO CRANBERRY CHUTNEY

Steps:

• Peel the mango peel, cut the flesh from the core and dice. Rinse the cranberries. Peel the ginger and finely chop. Wash the chiles, cut in half, remove the seeds and ribs and finely chop. Peel the onions, cut into quarters and chop. Saute the onions and chiles in a hot pan with oil until onions are translucent. Deglaze with the vinegar, apple juice and 100 ml (approximately 1/3 cup) of water. Season with turmeric, mustard, salt, sugar and pepper and bring to a boil. Reduce heat and simmer about 5 minutes. Add the mango and cranberries, simmer for about 15 minutes, season to taste and pour into prepared jars. Tighten lids, invert and let cool. Tip: To preserve the chutney for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.

MANGO CHUTNEY

Steps:

• Cut the mango flesh away from the pit. The pit is shaped similar to an obelisk, so you'll end up with 2 large pieces and 2 smaller pieces from each mango. Roughly chop the flesh.
• In a saute pan heat the oil and add the chile flakes. Be careful not to burn the chile, just toast to flavor the oil. Add the onions and sweat until soft. Add the ginger and bell pepper and saute for 1 to 2 minutes. Finally add the mango and cook for 1 more minute.
• In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently. Season with salt and pepper. Add the raisins and the nuts and transfer to another container over an ice bath. I used a mild yellow curry powder, but if you want it hotter go for red.

MANGO CRANBERRY SAUCE

Steps:

• In a large bowl, combine all the ingredients. Cover and refrigerate until serving.

CRANBERRY MANGO CHUTNEY

Steps:

• Rinse cranberries removing any stems or bad berries.
• Peel and cut mangoes into 3/4-inch cubes.
• Combine the vinegar, Fructevia (or Steviva Brand Stevia Blend or a dash to taste of Stevia Powder), jalapeno, 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.
• If canning, use safe practices.

MANGO CHUTNEY

Steps:

• Place all ingredients in a medium saucepan. Bring to a boil, reduce heat to low, and simmer until thick, about 25 minutes, stirring often to keep from sticking. Let cool, and store in an airtight container.

CRANBERRY SCONES WITH CRANBERRY MANGO CHUTNEY

Steps:

• FOR THE MANGO CHUTNEY: Combine all 14 ingredients in large pot or Dutch oven. Bring to a boil on medium. Reduce heat to medium low. Simmer, uncovered, for 50 to 60 minutes until thickened. Remove and discard lemon peel. Store in refrigerator for up to 4 weeks. Makes about 4 cups.
• FOR THE CRANBERRY SCONES: Combine flour, sugar, baking powder and salt in large bowl. Make a well in centre.
• Beat egg in small bowl until frothy. Add margarine and milk. Mix. Pour into well. Add cranberries. Stir until just moistened. Turn out onto well floured surface. Knead 8 to 10 times. Divide into 2 equal portions. Pat each into 6 inch circle. Arrange on greased baking sheet.
• TOPPING: Brush tops with milk. Sprinkle with sugar. Score each circle into 6 wedges. Bake in 425 oven for about 15 minutes until risen and lightly golden. Makes 12 scones.
• Company's Coming Home for the Holidays.

MANGO AND CRANBERRY RELISH

Steps:

• Using on/off turns, coarsely chop mangoes, cranberries and orange in processor. Transfer to medium bowl. Stir in sugar. Let relish stand at least 30 minutes before serving. (Can be prepared 3 days ahead. Cover and refrigerate.)