Cranberry Pear Mango Chutney

Cranberry Pear Mango Chutney

What You Will Need:

6 green onions

2 Tbsp Patricia & Paul Lemon Fused EVOO

1 large mango, peeled and coarsely chopped

1/3 cup dried cranberries

2 Tbsp granulated sugar

¼ cup Patricia & Paul Cranberry Pear White Balsamic

Chop the green onions and separate the white parts from the green. Sauté the white parts in the olive oil in a frying pan over medium heat until tender and soft. Add the mango, cranberries, and sugar, and then the balsamic. Bring to a gentle boil, turn down the het, and simmer, uncovered, until the mango has softened, the dried cranberries have plumped, and the entire mixture has thickened, 7-10 minutes. Use the green parts of the green onions as a garnish if desired.

This will keep in the fridge in an airtight jar for up to 1 week.