Mango Mint Chutney - cooking recipe

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
Preparation
    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.

Leave a comment