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Hot Honey Mango Chutney

2 tablespoons olive oil
2 medium onions, cut into 1/2-inch pieces
1/4 cup finely chopped fresh ginger
2 teaspoons curry powder
4 large mangoes, peeled, cut into 1/2-inch pieces
1 (11-ounce) can apricot nectar
1/2 cup honey
1/2 cup red wine vinegar
1 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper

1. In large saucepan, heat oil over medium-high heat until hot. Cook and stir onion 3 to 5 minutes or until tender. Add ginger and curry powder; cook and stir 1 minute. Stir in mangoes, nectar, honey, vinegar and red pepper flakes. Bring to a boil, stirring occasionally. Reduce heat to low; simmer, stirring occasionally, 15 to 20 minutes or until mixture thickens. Season with salt and pepper as desired.

Makes 4 servings.

Nutrition information per serving (1/4 cup): calories 66; total fat 1 g; cholesterol 0 mg; sodium 2 mg; total carbohydrate 15 g; dietary fiber 1 g; protein >1g.

Recipe provided courtesy of National Honey Board.

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