Mango Chutney

Indian Vegetarian Intermediate prep15 mins cook45 mins total time1 hr yields2 cups addedNovember 2020

• 2 pounds fresh mangos, ripe but not too soft, peeled
• 2 tablespoons vegetable oil
• ½ teaspoon chile flakes
• 1¼ cups medium dice red onion
• ½ cup red bell pepper, diced small
• 4 ounces unsweetened pineapple juice
• 2 tablespoons cider vinegar
• ¼ cup brown sugar
• 2 teaspoons curry powder
• Kosher salt and fresh ground white pepper
• ¼ cup raisins or golden raisins
• ¼ cup macadamia nuts, roughly chopped, toasted

1. Cut the mango flesh away from the pit. The pit is shaped similar to an obelisk, so you’ll end up with 2 large pieces and 2 smaller pieces from each mango. Roughly chop the flesh.
2. In a sauté pan heat the oil and add the chile flakes. Be careful not to burn the chile, just toast to flavor the oil. Add the onions and sweat until soft. Add the ginger and bell pepper and sauté for 1 to 2 minutes. Finally add the mango and cook for 1 more minute.
3. In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently. Season with salt and pepper. Add the raisins and the nuts and transfer to another container over an ice bath. I used a mild yellow curry powder, but if you want it hotter go for red.