Mango Mint Chutney
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, diced
- 1 pinch red chili pepper flakes
- 2 teaspoons finely chopped ginger
- 2 lbs ripe mangoes, peeled and cut into 1-inch pieces
- 2 teaspoons yellow curry powder (Madras)
- 2 tablespoons honey
- 2 tablespoons white wine vinegar
- 1 cup water
- zest of half a lemon
- 1⁄3 cup mint, chopped
directions
- To make the chutney, heat 2 tablespoons olive oil a medium sauce pan over medium heat. Add onions and cook until golden and caramelized, about 8-10 minutes. Stir in chili flakes, ginger, mango, curry powder, honey, white wine vinegar and water.
- Bring mixture to a boil, reduce to a simmer and cook until liquid has reduced by half and chutney has thickened, about 25-30 minutes. Remove from heat and stir in lemon zest and mint. Allow to cool to room temperature, then transfer to a jar and seal it tightly before refrigerating.
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RECIPE SUBMITTED BY
Dan Churchill
New York City, New York
Food, cooking, surfing, wine, travel and fitness is what chef Dan Churchill lives for. Born in Sydney, Australia, Dan now resides in New York City where his mission is to make people happy through food.