Honey-Mango Chutney
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 Tbsp. salted butter
3 ripe mangoes, seeded and chopped
1-1/2 cups red onion, chopped
1 cup red bell pepper, chopped
6 cloves garlic, minced
4 cups chicken stock
3/4 cup honey
5 Tbsp. red wine vinegar
1-1/2 Tbsp. chopped and pelled fresh ginger
1/2 jalapeno chile, stemmed, seeded and chopped
1/2 cup chopped fresh cilantro
Instructions:
Heat some oil in a large heavy saucepan over medium-high heat and add the butter, chopped mangoes, onions, and pepper. Saute the mixture until the onion becomes soft, about 3 minutes. Add the chicken stock, honey, vinegar and chopped ginger. Reduce the heat to medium and simmer until a thick sauce forms, stirring occasionally, about 1-1/2 hours. Stir the chopped cilantro into the sauce and season to taste with salt and pepper. Let the chutney cool (The chutney can be made a day ahead of time.), then cover and refrigerate.
Yields about 2-1/2 cups.