Mango Chutney

• 2 tablespoons olive oil
• 1 teaspoon red pepper flakes
• 1 cup white onion, finely chopped
• 1 cup red pepper, finely chopped
• 1/4 cup ginger, minced
• 6 mangoes, peeled and cut into 1/4-inch pieces (about 7 cups)
• 1 cup pineapple juice
• 1/2 cup white vinegar
• 1/2 cup brown sugar
• 1 1/2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon allspice
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper (or to taste)

1. In a small bowl, mix red pepper flakes with oil and let it sit for 4 to 5 hours.
2. 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; saute until soft, about 3 minutes. Add ginger and saute for 1 minute. Add chopped mangoes and cook for 5 minute.
3. 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.
4. Pour hot chutney into prepared jar and process in a water bath for 15 minutes. 7 (250ml/8 oz.) canning jars.

olive oil, red pepper, white onion, red pepper, ginger, mangoes, pineapple juice, white vinegar, brown sugar, curry powder, ground turmeric, allspice, salt, black pepper

Taken from www.food.com/recipe/mango-chutney-538631 (may not work)