I set out last weekend to turn them into just that.
Mango Cranberry Chutney
Recipe adapted from Simply Recipes
- 2 C. Granulated Sugar
- 1 C. White Vinegar
- 6 Ataulfo Mangoes (peeled and cubed)
- 1 C. Maui Onion (finely chopped)
- 1/2 C. Dried Cranberries
- 1 tsp. Minced Garlic
- 1 tsp. Dried Ginger
Stir everything together in a large heavy pot and cook for about and hour and a half on low until the mangoes break down and the mixture thickens.
To can your delicious chutney you pour the mixture into sanitized jars and process in a water bath for 15/20 minutes. I got a total of 9 half pint jars from my batch.
In hindsight it might have been funner to make some Chicken Curry and invite some friends over for a party......