MANGO AND RED ONION CHUTNEY

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Mango and Red Onion Chutney image

Categories     Condiment/Spread     Sauce     Fruit Juice     Fruit     Ginger     Onion     Vegetable     Side     Sauté     Vegetarian     Mango     Curry     Bell Pepper     Fall     Summer     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 7 cups

Number Of Ingredients 11

1/4 cup olive oil
2 medium red onions, cut into 1/2-inch cubes
1 red bell pepper, cut into 1/4-inch dice
1/4 cup minced peeled fresh ginger
4 mangoes (3 lb), peeled and cut into 1/2-inch cubes
1 cup canned unsweetened pineapple juice
1/2 cup cider vinegar
1/2 cup packed light brown sugar
1 tablespoon curry powder
1 1/2 teaspoons dried hot red pepper flakes
Coarsely ground black pepper

Steps:

  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onions, stirring frequently, until softened. Add bell pepper and ginger and sauté, stirring, 1 minute.
  • Stir in mangoes, pineapple juice, vinegar, brown sugar, curry powder, and red pepper flakes. Simmer,stirring occasionally, until thickened, about 15 minutes. Season with salt and coarse pepper, then cool. Serve chutney at room temperature.

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