Food Network: Mango Chutney

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Mango Chutney
Recipe courtesy Alton Brown

Ingredients
4 pounds fresh mangos, ripe but not too soft, peeled
3 tablespoons vegetable oil
1 teaspoon chile flakes
2 1/2 cups medium dice red onion
1/4 cup minced fresh ginger
1 cup small dice red bell pepper
8 ounces unsweetened pineapple juice
4 ounces cider vinegar
1/2 cup brown sugar
1 1/2 tablespoons curry powder
Kosher salt and fresh ground white pepper

1/2 cup raisins or golden raisins
1/2 cup toasted, roughly chopped macadamia nuts

Directions
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.

In a saute 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 saute for 1 to 2 minutes. Finally add the mango and
cook for 1 more minute.

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.