Mango-Pineapple Chutney

Ingredients

• 2 tablespoons vegetable oil
• 1 teaspoon crushed red pepper flakes
• 1 large sweet onion, minced, 4 inch piece fresh ginger root, peeled and minced
• 1 large yellow bell pepper, diced
• 3 large ripe mangoes, peeled, pitted, and diced
• 1 small pineapple, peeled and diced
• 1/2 cup brown sugar
• 1 1/2 tablespoons curry powder
• 1/2 cup apple cider vinegar

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the vegetable oil in a large heavy pot over medium heat. Add the minced sweet onion, minced ginger and diced yellow bell pepper, and cook for 8 minutes, stirring, until softened.

2. Stir in the crushed red pepper flakes and curry powder and cook for 1 minute until fragrant.

3. Add the diced mangoes, diced pineapple, brown sugar and apple cider vinegar. Stir well and bring to a boil, about 5 minutes.

4. Reduce the heat to low and simmer uncovered for 45 minutes, stirring every few minutes, until the fruit breaks down and the mixture thickens.

5. Cook for 15 minutes more, stirring often, until most of the liquid has evaporated and the chutney is spoonable.

6. Remove from the heat and let cool completely. Transfer to clean jars and refrigerate until ready to serve.