Mango Mint Chutney

Name: Mango Mint Chutney
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

11 ingredients

2 steps

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

1

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.
2

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.