MANGO-PINEAPPLE CHUTNEY

Here is another recipe adapted from one that I found on epicurious.com. It is yummy with chicken or fish and you can make it ahead of time.

2 tablespoons olive oil
1 medium onion, cut into 1/2" chunks
1/4 cup red bell pepper, diced
1 teaspoon grated fresh ginger
1 mango, peeled and cut into 1/2" cubes
1/2 cup pineapple chunks
1/4 cup pineapple juice (if using canned pineapple, use the juice from the can)
4 tablespoons cider vinegar
1/4 cup packed light brown sugar
2 teaspoons curry powder
1 teaspoon dried hot red pepper flakes
Coarsely ground black pepper

Heat oil in a skillet over medium heat until warm, then sauté onions, stirring frequently, until softened. Add bell pepper and ginger and sauté, stirring, 1 minute.

Stir in mangoes, pineapple chunks, 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.