Name: Mango-Pineapple Chutney
Prep time: 35 min
Cook time: 35 min
Yield: 24
Ingredients: Vegetable oil - 2 tablespoons; Crushed red pepper flakes - 1 teaspoon; Sweet onion, minced - 1 large; Fresh ginger root, peeled and minced - 4 inch piece; Yellow bell pepper, diced - 1 large; Ripe mangoes, peeled, pitted, and diced - 3 large; Pineapple, peeled and diced - 1 small; Brown sugar - ½ cup; Curry powder - 1 ½ tablespoons; Apple cider vinegar - ½ cup

Ingredients for - Mango-Pineapple Chutney

1. Vegetable oil 2 tablespoons

2. Crushed red pepper flakes 1 teaspoon

3. Sweet onion, minced 1 large

4. Fresh ginger root, peeled and minced 4 inch piece

5. Yellow bell pepper, diced 1 large

6. Ripe mangoes, peeled, pitted, and diced 3 large

7. Pineapple, peeled and diced 1 small

8. Brown sugar ½ cup

9. Curry powder 1 ½ tablespoons

10. Apple cider vinegar ½ cup

How to cook deliciously - Mango-Pineapple Chutney

1 . Stage

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 minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.

2 . Stage

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, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.