2 tablespoons vegetable oil, 1 teaspoon crushed red pepper flakes, 1 large sweet onion, minced, 4 inch piece fresh ginger root, peeled and minced, 1 large yellow bell pepper, diced, 3 large ripe mangoes, peeled, pitted, and diced, 1 small pineapple, peeled and diced, ½ cup brown sugar, 1 ½ tablespoons curry powder, ½ cup apple cider vinegar
Instructions
Heat vegetable oil in a large saucepan over medium heat, stir in red pepper flakes until sizzling, then add minced onion. Cover and cook on low for 20 minutes until onions soften. Increase heat to medium and stir in ginger and yellow bell pepper for 2 to 3 minutes until fragrant. Stir in mangoes, pineapple, brown sugar, curry powder, and vinegar, then simmer for 30 minutes. Cool the chutney completely before storing in airtight containers in the refrigerator.
Nutrition
Total Fat 1g 2%, Saturated Fat 0g 1%, Sodium 4mg 0%, Total Carbohydrate 15g 5%, Dietary Fiber 1g 5%, Total Sugars 12g, Protein 1g, Vitamin C 31mg 154%, Calcium 15mg 1%, Iron 0mg 2%, Potassium 129mg 3%
