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Hot Honey Mango Chutney recipe

This hot and spicy, honeyed mango chutneymakes a delicious accompaniment with grilled and roasted meatsand poultry.

Recipe: Hot Honey Mango Chutney

2 tablespoons olive oil
2 medium onions, cut into 1/2-inch pieces
1/4 cup finely chopped fresh ginger
2 teaspoons curry powder
4 large mangoes, peeled, cut into 1/2-inch pieces
1 (11-ounce) can apricot nectar
1/2 cup honey
1/2 cup red wine vinegar
1 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper

  • In large saucepan, heat oil over medium-highheat until hot. Cook and stir onion 3 to 5 minutes or until tender.
  • Add ginger and curry powder; cook andstir 1 minute.
  • Stir in mangoes, nectar, honey, vinegarand red pepper flakes. Bring to a boil, stirring occasionally.Reduce heat to low; simmer, stirring occasionally, 15 to 20 minutesor until mixture thickens.
  • Season with salt and pepper as desired.

    Makes 4 servings.

    Recipe provided courtesy of National HoneyBoard.

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