Mango Cranberry Chutney

• 4 cups slightly under-ripe mango, peeled and diced
• 2 jalepenos or other hot pepper
• 1/2 cup minced red onion
• 1 cup whole cranberries (fresh or frozen)
• 3/4 cup brown sugar
• 1/2 cup apple cider vinegar
• 1 1/2 tablespoons freshly grated ginger
• 1/4 teaspoon ground allspice
• 1 tablespoon mustard seed
• 1/4 teaspoon salt

1. Combine ingredients in a heavy-bottomed pot on medium-high heat. Bring to a boil stirring frequently. Once boiling, reduce heat. Simmer until mango softens and the mixture begins to thicken and become syrupy. Pour into sterilized jars, cover, and refrigerate.
2. To preserve, do not cool chutney. Spoon hot chutney into sterilized half-pint or smaller jars, wipe rims clean, and top with a new canning lid. Process jars in a boiling-water canner for 10 minutes. Remove from water, check that each lid has sealed. Store on the shelf for up to one year. Store any jars that did not seal in the refrigerator and serve within a month.

slightly under, jalepenos, red onion, cranberries, brown sugar, apple cider vinegar, ginger, ground allspice, salt

Taken from food52.com/recipes/17338-mango-cranberry-chutney (may not work)