Cranberry-Mango Chutney


Slow Cooker Cooking

Published by William Morrow

This image courtesy of Joseph DeLeo

If you are looking for a slightly less traditional condiment to serve with Thanksgiving turkey, or for something to spice up game, roast beef, or lamb, then look no further than this zesty melange of tart cranberries, punctuated by brilliant shots of flavor from fresh ginger and mellow, rich mango.

NotesSlow Cooker Size: 3 quart

4 cups

Cooking Time4 min

Cooking Methodslow cooking



Total Timehalf-day

Make Ahead RecipeYes

One Pot MealYes

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegan, vegetarian

Equipmentcrock pot

Taste and Texturespiced, sweet, tart

Type of DishCondiments


  • 1 navel orange
  • 1 lime
  • 1 large unripe mango, peeled and sliced
  • 12 ounces fresh cranberries, or frozen cranberries, defrosted and drained
  • 2 garlic cloves, peeled and minced
  • 1 medium onion, peeled and finely diced
  • 1 small green apple, cored and qut into 1-inch cubes
  • 1 (1-by 3-inch) piece fresh ginger, peeled and minced
  • 1 cup packed brown sugar


  1. Rinse the orange and lime in several changes of boiling water to remove the wax. Cut each in half, and then into very thin slices. Place the orange and lime slices, mango, cranberries, garlic, onion, apple, ginger, and brown sugar in the insert of the slow cooker. Cover and cook on HIGH for 4 to 6 hours, or until the cranberries have burst and all the ingredients are soft. Turn the slow cooker off, remove the cover, and let the chutney cool in the insert.

  2. Store the cooled chutney in a tightly covered sterilized container in the refrigerator for up to 6 months. Serve chilled or at room temperature as a condiment for poultry or meat.


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