Mango Mint Chutney

• 2 tablespoons extra virgin olive oil
• 1 small yellow onion, diced
• 1 pinch red chili pepper flakes
• 2 teaspoons finely chopped ginger
• 2 lbs ripe mangoes, peeled and cut into 1-inch pieces
• 2 teaspoons yellow curry powder (Madras)
• 2 tablespoons honey
• 2 tablespoons white wine vinegar
• 1 cup water
• zest of half a lemon
• 1/3 cup mint, chopped

1. To make the chutney, heat 2 tablespoons olive oil a medium sauce pan over medium heat. Add onions and cook until golden and caramelized, about 8-10 minutes. Stir in chili flakes, ginger, mango, curry powder, honey, white wine vinegar and water.
2. Bring mixture to a boil, reduce to a simmer and cook until liquid has reduced by half and chutney has thickened, about 25-30 minutes. Remove from heat and stir in lemon zest and mint. Allow to cool to room temperature, then transfer to a jar and seal it tightly before refrigerating.

extra virgin olive oil, yellow onion, red chili pepper, ginger, mangoes, curry, honey, white wine vinegar, water, zest of half a lemon, mint

Taken from www.food.com/recipe/mango-mint-chutney-536668 (may not work)