“Sweet and tangy with a bit of kick, this condiment is quite tasty! It’s a versatile ingredient you can use in a lot of different recipes…VIDEO https://www.youtube.com/watch?v=-lHKU3x7CpY”
7 250ml jars
2 tablespoonsolive oil
1 teaspoonred pepper flakes
1 cupwhite onion, finely chopped
1 cupred pepper, finely chopped
1⁄4 cupginger, minced
6 mangoes, peeled and cut into 1/4-inch pieces (about 7 cups)
1 cuppineapple juice
1⁄2 cupwhite vinegar
1⁄2 cupbrown sugar
1 1⁄2 tablespoonscurry powder
1 teaspoonground turmeric
1⁄4 teaspoonsea salt
1⁄4 teaspoonblack pepper (or to taste)
In a small bowl, mix red pepper flakes with oil and let it sit for 4 to 5 hours.
On medium heat, pour oil mixture in a fine sieve over a large deep saucepan and discard the red pepper flakes. When hot, add onions and red peppers; sauté until soft, about 3 minutes. Add ginger and sauté for 1 minute. Add chopped mangoes and cook for 5 minute.
Meanwhile in a medium bowl, combine pineapple juice, vinegar, sugar, curry powder, turmeric, and allspice; whisk well. Pour pineapple mixture in the saucepan and stir; season with salt and pepper. Turn the heat to medium-high and bring mixture to a simmer. Reduce heat to medium and simmer until thickens, about 35 to 45 minutes, stirring often.
Pour hot chutney into prepared jar and process in a water bath for 15 minutes. 7 (250ml/8 oz.) canning jars.