What I had:
What I did:
- 1 ½ cup mango cubes, thawed if frozen
- 1 ½ cup fresh cranberries (half the amount if using dried cranberries)
- 1 teaspoon grated ginger
- 3 tablespoons sugar
- ¼ teaspoon salt
- 1 cinnamon stick, about 2 inches
- ¼ teaspoon ground cardamom
- 1 tablespoon balsamic vinegar
What I did:
- In a saucepan on a medium low flame, cook all the ingredients for the chutney for 7-10 minutes.
- Once it reaches a jelly-like chutney consistency, turn off the flame. Keep in mind that chutney thickens further upon cooling.
- Discard the cinnamon stick prior to serving.
