Honey-Mango Chutney

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The ultimate condiment, dip and dunk your favorite appetizer or top your favorite grilled meat with this Indian classic.


  • 1 tablespoon Organic Valley Salted Butter
  • 3 mangoes, pitted and chopped
  • 1 12 cups chopped red onion
  • 1 cup chopped red bell pepper
  • 6 garlic cloves, thinly sliced
  • 4 cups chicken stock
  • 34 cup honey
  • 5 tablespoons white wine vinegar
  • 1 tablespoon peeled and minced ginger root
  • 14 teaspoon cayenne pepper
  • 12 cup chopped fresh cilantro


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

Makes about 2 1/2 cups.

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