Hot Honey Mango Chutney
This hot and spicy, honeyed mango chutney makes a delicious accompaniment with grilled and roasted meats and poultry.
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-high heat until hot. Cook and stir onion 3 to 5 minutes or until tender.
- Add ginger and curry powder; cook and stir 1 minute.
- Stir in mangoes, nectar, honey, vinegar and red pepper flakes. Bring to a boil, stirring occasionally. Reduce heat to low; simmer, stirring occasionally, 15 to 20 minutes or until mixture thickens.
- Season with salt and pepper as desired.
Makes 4 servings.
Recipe provided courtesy of National Honey Board.