Hot Mango Chutney

• 1 dried New Mexican chile pepper pod, soaked in warm water for 20 minutes
• 2 large ripe mangoes, peeled and cut into 1/2-inch slices
• 1 tablespoon tequila
• 1 teaspoon sugar
• 2 tablespoons pinon nuts, toasted

1. Remove the stem, seeds, and veins from the chile and cut into needle-thin julienne.
2. In a saucepan, combine the mangoes, tequila and sugar over moderate heat.
3. Stir with a wooden spoon until the sugar dissolves and the mangoes begin to give off their juice.
4. Add the chile julienne and cook for another 2 to 3 minutes.
5. Set aside to cool.
6. When the mixture has cooled, fold in the pinon nuts.
7. Serve at room temperature with Turkey Mole.

chile pepper, mangoes, tequila, sugar, pinon nuts

Taken from www.cookstr.com/recipes/hot-mango-chutney (may not work)