Cranberry Mango Chutney

Cranberry Mango Chutney

1 package fresh cranberries

olive oil

1/2 cup thinly sliced shallots

1 garlic clove, minced

1/3 cup sugar

1/2 teaspoon mustard seeds

3 tablespoon balsamic vinegar

1/3 cup golden raisins

1/2 teaspoon salt

2 mangos, chopped

1/4 cup pecans, chopped

In a large sauce pan, saute the shallots and clove till tender in olive oil over medium heat. Add the sugar, mustard seeds, balsamic vinegar, raisins, salt and cranberries. Stir together and then place a lid in the pan for 10 minutes or until the cranberries begin to burst. Remove from the heat and stir in the chopped mango and pecans. Store the chutney in a mason jar or airtight container for up to one week.

*If you want to make this to give as gifts: Process the jars in a rolling boil bath for 30 minutes. Remove from the water and allow the jars to cool on the counter top.