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Honeyed-Mango Chutney Sauce


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  • 1 tablespoon vegetable oil
  • 3 mangoes peeled, pitted, and chopped
  • 1 1/2 cups chopped onion
  • 1 cup chopped red bell pepper
  • 6 garlic cloves thinly sliced
  • 4 cups chicken stock (or canned low-salt chicken broth)
  • 1 cup honey
  • 5 tablespoons white wine vinegar
  • 1 tablespoon minced peeled fresh ginger
  • 1/2 cup chopped fresh cilantro
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 1


Step 1

Heat oil in heavy large saucepan over medium-high heat. Add next 4 ingredients and sauté until onion is soft, about 3 minutes. Add stock, honey, vinegar and ginger. Reduce heat to medium and simmer until thick sauce forms, stirring occasionally, about 1 hour 40 minutes. (Can be made 1 day ahead. Cool, then cover and refrigerate. Before continuing, bring to simmer.)

Stir cilantro into sauce. Season to taste with salt and pepper.

This recipe yields about 2 1/2 cups.

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