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Mango, Cranberry and Rosemary Chutney
2013-08-06
https://www.metro.ca/userfiles/image/recipes/chutney-mangues-canneberges-romarin-6822.jpg
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In a saucepan, bring all of the ingredients except the rosemary to a boil. Lower the heat to medium and continue cooking until the mixture reaches a syrupy consistency, in about 30 minutes.Remove from heat, add the rosemary and season to taste.Pairs well with poultry or pork. May be prepared in advance and kept in the refrigerator for 5 to 7 days.
2
Metro
5
1
5
5
2 cups (500 mL) mango, cut into small cubes
2 1/2 cups (625 mL) fresh cranberries
1/2 cup (125 mL) red onion, cut into small cubes
1 1/2 cups (375 mL) white sugar
1 1/4 cups (315 mL) white balsamic vinegar
2 Tbsp. (30 mL) fresh rosemary, chopped
Salt and pepper to taste
Mango, Cranberry and Rosemary Chutney
2
cups
0:10
Preparation
0:30
COOKING
0:40
TOTAL TIME
Ingredients
-
2 cups
(500 mL)mango, cut into small cubes
-
2 1/2 cups
(625 mL)fresh cranberries
-
1/2 cup
(125 mL)red onion, cut into small cubes
-
1 1/2 cups
(375 mL)white sugar
-
1 1/4 cups
(315 mL)white balsamic vinegar
-
2 Tbsp.
(30 mL)fresh rosemary, chopped
-
Salt and pepper to taste
Preparation
In a saucepan, bring all of the ingredients except the rosemary to a boil. Lower the heat to medium and continue cooking until the mixture reaches a syrupy consistency, in about 30 minutes.
Remove from heat, add the rosemary and season to taste.
Pairs well with poultry or pork. May be prepared in advance and kept in the refrigerator for 5 to 7 days.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
