Tropical Cranberry Mango Chutney
Tropical Cranberry Mango Chutney is a bold, island-inspired upgrade to the classic Thanksgiving cranberry sauce—perfect for Mahalogiving feasts. This vibrant side dish combines tart cranberries with juicy mango, fresh orange juice, ginger, and a splash of lime zest, creating a sweet-tangy flavor that dances across the palate. A touch of red chili adds optional heat, while fresh mint or cilantro brings a refreshing finish. Simmered to perfection in just 15 minutes, it’s a colorful companion to turkey, ham, or even spooned over cornbread muffins.
Tropical Cranberry Mango Chutney from the ETI RADIO Mahalogiving Broadcast
Ingredients:
- 2 cups fresh or frozen cranberries
- 1 ripe mango, peeled and diced
- ½ cup orange juice (fresh preferred)
- ¼ cup brown sugar (adjust to taste)
- 1 tbsp grated fresh ginger
- Zest of 1 lime
- Pinch of salt
- Optional: 1 small red chili, finely chopped (for a kick)
- Optional: 2 tbsp chopped fresh mint or cilantro for garnish
Instructions:
- In a medium saucepan, combine cranberries, mango, orange juice, brown sugar, ginger, lime zest, and salt.
- Bring to a boil over medium heat, then reduce to a simmer. Stir occasionally and cook for 12–15 minutes until cranberries burst and the mixture thickens.
- If using chili, stir it in during the last 5 minutes of cooking.
- Remove from heat and let cool. Garnish with fresh mint or cilantro before serving.
- Serve chilled or at room temp—pairs beautifully with turkey, grilled fish, or spooned over cornbread muffins.
