2 table spoons olive oil
1 teaspoon chile flakes
2 1/2 cups red onion, diced
1/4 fresh ginger, minced
1 cup red bell pepper, dice to 1/4" pieces
Seasonings: combine and set aside.
8 oz unsweetened pineapple juice
4 oz cider vinegar
1/2 cup brown sugar
1 1/2 tablespoons mild curry powder, can use hot curry if prefer spicier chutney
Ssalt and ground white pepper to taste.
In a saute pan with medium heat, heat the oil and add the chile flakes for a few seconds to flavor the oil. Do not burn the chili flakes. Add the onions and cook until onions are soft. Add the ginger and bell pepper and saute for 1 to 2 minutes. Add the mango and cook for 1 more minute. Add the seasonings to the pan and stir to combine. Bring the mixture to a simmer and reduce for about 30 minutes. Stir frequently. Season with salt and pepper to taste.
This recipe make about 3 - 4 cups of mango chutney. I store the extra chutney in my freezer. I use this chutney in my curry tofu salad. When I googled how to use Mango Chutney, here are some of the suggestions:
Serve as topping to vanilla ice cream
Serve over chicken or fish
Mix with mayo on chicken or turkey burgers
Serve on top of rotisserie shredded chicken in a pita
Serve on top of smoked pork lion
Serve with chicken or lamb curry
Serve with grill lamb
Mix with mayo, curry powder, salt and pepper for curry chicken salad and sweet and white potato salad.
