Cranberry Chutney

What I had:

• 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.