Cranberry Persimmon Mango and Jalapeno Chutney with Raihana's Cuisines
1,173 views · Published 23 November 2016 · 5:50 · Indexed 23 October 2026
Channel: Raihana’s Cuisines · 2016 · Howto & Style
Super delicious tropical chutney that can be used as a dip or a spread! Great toping for crackers or a cheese plate. Ing: 6 to 8 persimmons 1 mango diced orange zest from 1 large orange 1 orange 4 jalapeños 4 tbsp brown sugar 12 oz cranberries !8 oz of apricot preserve (use as much as you like) 1 cup fresh orange juice Method: Add all the ingredients in a big pot and let it do it's thing for about 4 to 5 hours on low, if you are crunched for time you can put it on med high making sure you stir it every now and than. You will know the chutney is done by seeing all the ingredients becoming mush and it should look like a thick preserve. Do a taste and adjust the taste per your taste and enjoy!
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