Why Not Wednesday Mango Chutney

I forgot to post this delicious Chutney yesterday so why not today. This Mango Chutney goes really well with Pork Chops, Chicken, you name it. If you like it a little spicy just add more red pepper flakes. It's up to you.

Fresh Mango Chutney

• 2 tablespoons vegetable oil
• 1/2 teaspoon crushed red pepper flakes
• 1 large onion, chopped
• 4 inch piece fresh ginger root, peeled and minced
• 1 large yellow bell pepper, diced
• 3 large ripe mangoes, peeled, pitted, and diced
• 1 can crushed pineapple
• 1/2 cup brown sugar
• 1 1/2 tablespoons curry powder ( totally optional)
• 1/4 cup apple cider vinegar (or whatever you have on hand)
• 1 cup golden raisins
• 1 cup macadamia nuts

Directions

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 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, raisins, nuts, and vinegar. Bring to a simmer, and cook for about 20 minutes, stirring occasionally to reduce liquid. Cool the chutney and eat with pork chops or chicken. Can store in airtight containers in the refrigerator for about a week or so.