2 tablespoons vegetable oil
1 tsp. red pepper flakes
1 large sweet yellow onion, minched
4 inch piece of fresh ginger root, peeled and minced (or 1 tbsp. minced ginger in a jar)
1 large yellow bell pepper, diced
3 large ripe mangoes, peeled, cored, and diced
1 small pineapple, peeled, cored, and diced
1/2 cup brown sugar
1 1/2 tbsp. curry powder
1/2 cup apple cider vinegar
Heat the oil in a large saucepan over medium heat. Add red pepper flakes and cook until it starts to sizzle, then stir in the onion. Reduce heat to low and cover and cook until onions are soft, about 20 minutes. Uncover, increase heat to medium, and add the ginger and yellow pepper until you can smell the ginger (about 2-3 minutes). Add remaining ingredients and bring to a simmer. Cook for 30 minutes, stirring occasionally. Makes about 3 1/2 cups of chutney.
For the party I spread one block of cream cheese on a plate, covered with the chutney, and served with crackers. But the chutney can be served on fish or chicken, as a side, on a salad, all on its own. It is crazy-good.
