The sweetness of mango pineapple and red pepper is given a zing from fresh ginger and a kick from hot chile pepper Serve this chutney with grilled chicken or seafood for an exciting burst of flavor
Prep Time
2 hrs
Dificult
Medium
Servings
3 hrs 45 mins
Ingredients
Instructions
Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle
then stir in the minced onion. Reduce the heat to low
cover
and cook
stirring occasionally until the onions have softened
about 20 minutes.
Remove the lid
increase the heat to medium
and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant
2 to 3 minutes. Stir in the mangoes
pineapple
brown sugar
curry powder
and vinegar. Bring to a simmer
and cook for 30 minutes
stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.
