Honeyed-Mango Chutney Sauce

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

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.

This recipe yields about 2 1/2 cups.

Yield: 2 1/2 cups