New Lebanon— Years ago, a recipe that I wanted to make called for Mango Chutney, so I found a recipe, and I fell in love. Over the years, I’ve tweaked it to make it just right, and it’s become an essential part of my recipe repertoire. There is a lot of chopping involved, but just a few simple steps later, your kitchen will fill with a decadent aroma, a preview of what is to come. This is one my top favorite recipes to make, eat, and share. Enjoy!
Mango Chutney
4 tablespoons olive oil
1 teaspoon crushed red pepper flakes
4 medium red onions, chopped
4 medium red peppers, chopped
1/8 cup fresh ginger, peeled and minced
4 ripe mangoes, chopped
1 cup pineapple juice
1/2 cup apple cider vinegar
1 1/2 tablespoons curry powder
1 teaspoon salt
1 teaspoon pepper
3/4 cup raisins
Heat the olive oil on medium heat.
Add crushed red pepper flakes and toast for 30-45 seconds.
Add the onion and cook for 10 minutes.
Add the peppers and ginger and cook for 10 minutes.
Add mango and cook for five minutes.
Combine pineapple juice, apple cider vinegar, curry powder, salt, and pepper in a bowl or jar, and add this mixture to the pan.
Add raisins to the pan.
Simmer for 50 minutes and cool.
TIPS:
It can be served hot or cold.
This recipe makes a large batch so it is wonderful for sharing!
