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
Makes 4 servings.
Recipe provided courtesy of National HoneyBoard.
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