Mango Pineapple Chutney

Ingredients

• 2 Tbsp vegetable oil
• 1 small onion
• 1/2 tsp red pepper flakes
• 2 inches fresh ginger
• 2 medium mangoes
• 1 can pineapple in juice
• 1/2 cup brown sugar
• 1/2 cup cider vinegar
• 1 Tbsp garam masala
• 1/4 cup raisins, optional

Directions

1. Wash the mangoes, then cut the fruit into chunks and put them aside. Dice the onion.
2. Set a medium pot over the heat with the vegetable oil and red pepper flakes. Once the oil starts taking on color from the pepper and the flakes look a little darker, stir in the onion and cook until it begins to soften.
3. While the onion and pepper cook, use a vegetable peeler to remove the skin from a 2 inch piece of ginger. Grate the peeled ginger on a cheese grater directly into the pot, then keep cooking until the onion is softened.
4. Add the mango pieces to the pot along with the canned pineapple and its juice. Stir in the brown sugar, vinegar, and garam masala, then mix everything thoroughly and bring it to a simmer.
5. Simmer the mixture vigorously for 1 hour, stirring now and then. As it cooks, the fruit will soften and fall apart while the liquid reduces into a jam-like texture. If you are adding raisins, stir them in near the end of cooking, about 45 minutes in. Serve hot or cold.