Mango chutney


4 mangoes, peeled

2 1/2 c. red onion, diced

8 oz pineapple juice

4 oz. cider vinegar

1 c. small red bell pepper, diced

1/2 c. brown sugar

1/2 c. golden raisins

1/2 c. toasted, macadamia nuts, roughly chopped

1/4 c. fresh ginger, minced

3 T. vegetable oil

1 1/2 T. curry powder

1 t. chile flakes

salt and pepper, to taste

1.  Separate the mango flesh from the pit. Roughly chop the mango flesh.

2.  Heat the oil in a skillet and add the chile flakes.  (Don’t burn the chile flakes; they cook fast!)  Add the onions and cook until translucent.  Add bell pepper and ginger to the skillet, and saute for an additional 1 to 2 minutes.  Add the mango pieces and cook for 1 more minute.

3.  In a separate bowl, combine the juice, vinegar, sugar and curry powder.  Add this mixture to the skillet, stirring to combine.  Bring the mixture to a simmer and reduce for approx. 30 min., stirring frequently.

4.  Season with salt and pepper, and add the raisins and nuts.  Transfer to another container over an ice bath.

As modified from, last accessed July 6, 2014.  

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