Recipe courtesy of Emeril Lagasse
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
about 3 cups
Level:
Easy

Ingredients

  • 2 1/2 pounds firm-ripe mangoes, peeled and diced
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced red onion
  • 1 red Thai chile, seeded and sliced
  • 1 (2-inch) piece ginger, peeled and grated
  • 1/4 cup currants
  • 3/4 cup packed light brown sugar
  • 1 teaspoon cardamom pods
  • 1 cinnamon stick
  • 1/2 cup cider vinegar
  • 1/2 lemon, juiced
  • 1 tablespoon chopped green onion

Directions

In a large saucepan, combine all ingredients and bring to a boil over medium high-heat. Reduce the heat to low and simmer until chutney has reached a thick jam consistency, usually 25 to 30 minutes, stirring frequently to prevent scorching. Once the chutney has reached the desired consistency, remove from the heat and set aside to cool. Chutney will keep in an airtight nonreactive container in the refrigerator for up to 2 weeks.

Categories:

IDEAS YOU'LL LOVE

Mango Chutney

Recipe courtesy of Alton Brown

Mango Chutney

Recipe courtesy of Juan Rivas

Sweet Mango Chutney

Recipe courtesy of Tyler Florence

Mango Chutney Turkey Wrap

Mango Basil Chutney

Recipe courtesy of Bal Arneson

Green Mango Chutney

Recipe courtesy of Cheryl Smith

Curry Eggplant and Mango Chutney

Recipe courtesy of Emeril Lagasse

Black Grouper Collar with Mango Chutney

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here