British-Style Mango Chutney

Ingredients

• 1 tablespoon vegetable oil
• 1/2 red onion, finely chopped
• 1 medium clove garlic, finely chopped
• 1 inch piece of ginger, finely chopped
• 1/2 teaspoon curry powder
• 1/4 teaspoon turmeric powder
• 1 mango, peeled and cut into 1/2 inch pieces
• 1/2 apple, peeled and grated
• 1/4 cup cider vinegar
• 1 tablespoon brown sugar
• 1 tablespoon golden raisins
• Kosher salt and freshly ground black pepper

Directions

1. Warm the oil in a medium saucepan set over medium heat until it looks glossy, then stir in the onion and cook until tender, about 4 minutes. Add the garlic and ginger, and continue cooking until they soften and smell fragrant, about 2 minutes. Stir in the curry powder and turmeric until the spices are worked evenly through the pan.
2. Add the mango, apple, cider vinegar, brown sugar, and raisins, stirring everything together. Turn the heat down to medium low and let the chutney gently bubble until the fruit is tender, about 25 minutes. Take the pan off the heat and let the chutney cool to room temperature. Add salt and pepper to taste. Store the chutney in a sealed container in the refrigerator for several weeks.