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Mango Orange Chutney

  • Yield: About 2 cups


  • 2 large seedless oranges
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped yellow onions
  • 1/2 cup chopped red bell peppers
  • 1 tablespoon minced jalapeno peppers
  • 1 1/2 teaspoons curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne
  • 2 cups diced mango
  • 1/2 cup apple cider vinegar
  • 1/2 cup packed light brown sugar
  • 1 tablespoon grated orange zest


  • Cut away the peel and pith from the oranges, and segment over a bowl to catch the juices.
  • In a saucepan over medium heat, heat the oil. Add the onions, bell peppers, jalapenos, curry, salt, and cayenne, and cook, stirring, for 2 minutes. Add the mango and cook, stirring for 2 minutes. Add the orange segments, vinegar, sugar, and zest, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20 to 25 minutes.
  • Remove from the heat and adjust the seasoning, to taste. Pour into a decorative bowl and let cool completely before serving.

Recipe Details