Honeyed-Mango Chutney Sauce
By: Kevin Tu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




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

Preparation

1 Heat oil in heavy large saucepan over medium-high heat. Add next 4 ingredients and saute 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.) 2 Stir cilantro into sauce. Season to taste with salt and pepper. 3 This recipe yields about 2 1/2 cups. 4 Yield: 2 1/2 cups