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Mango Chutney

  • Yield: 2 cups


  • 1 tablespoon olive oil
  • 1/4 cup chopped onions
  • 2 teaspoons seeded and minced jalapeÒo peppers
  • 2 cups peeled and diced mangoes
  • 1/4 cup plus 2 teaspoons water
  • 1 teaspoon freshly squeezed lime juice
  • 1 teaspoon freshly squeezed lemon juice
  • 1 tablespoon distilled white vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 4 turns freshly ground black pepper
  • 1 teaspoon cornstarch


  • Heat the oil in a large pot over high heat. Add the onions, jalapeÒos, and mangoes and sautÈ for 30 seconds. Stir in the green onions, 1/2 cup of the water, the lime and lemon juices, vinegar, sugar, salt, and pepper. Bring to a boil, lower the heat, and simmer for 5 minutes.
  • Meanwhile, combine the cornstarch with the remaining 2 teaspoons water. Stir the cornstarch mixture into the pot, bring to a boil, and cook for 1 to 2 minutes. Remove from the heat. Serve immediately or store, refrigerated, in an airtight container for up to 24 hours. Reheat in a saucepan over low heat.