MANGO MINT CHUTNEY

Mango Mint Chutney image

Provided by Dan Churchill

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 244.9, Fat 7.9, SaturatedFat 1.2, Sodium 8.9, Carbohydrate 46.3, Fiber 5, Sugar 40.5, Protein 2.5